Pumpkin Custard With Pecan-Ginger Topping

2
Servings
10m
Prep Time
35m
Cook Time
45m
Ready In


"A lower carb twist on a Thanksgiving tradition. No crust! And a tasty pecan and candied ginger streusel topping."

Original recipe yields 2 servings
OK
  • TOPPING

Nutritional

  • Serving Size: 1 (238.1 g)
  • Calories 337.1
  • Total Fat - 5.7 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 110.9 mg
  • Sodium - 622.3 mg
  • Total Carbohydrate - 66.8 g
  • Dietary Fiber - 9.2 g
  • Sugars - 35.1 g
  • Protein - 7.6 g
  • Calcium - 141.3 mg
  • Iron - 2.8 mg
  • Vitamin C - 3.7 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 325F. Coat two 8-oz custard cups or small casseroles with nonstick cooking spray.

Step 2

In a bowl, beat the egg and stir in 1/4 cup brown sugar, vanilla, salt, 1/4 teaspoon ground cinnamon, allspice, ginger and nutmeg.

Step 3

Mix in pumpkin and evaporated milk.

Step 4

Divide evenly between the 2 prepared dishes.

Step 5

Bake for 20 minutes.

Step 6

For the Topping: Combine 1 tablespoon brown sugar, flour and cinnamon in a small bowl. Cut in cold butter until crumbly. Stir in pecans and candied ginger.

Step 7

When custard has baked 20 minutes, sprinkle topping over each custard. Bake another 15 minutes, or until knife inserted in center comes out clean.

Step 8

Cool for 10 minutes if serving warm. Cool to room temperature otherwise. Serve topped with a dollop of whipped topping, if using.

Tips & Variations


No special items needed.

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