Pumpkin Custard With Pecan-Ginger Topping
November 18, 2011
"A lower carb twist on a Thanksgiving tradition. No crust! And a tasty pecan and candied ginger streusel topping."
- 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
Preheat oven to 325F. Coat two 8-oz custard cups or small casseroles with nonstick cooking spray.
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.
Mix in pumpkin and evaporated milk.
Divide evenly between the 2 prepared dishes.
Bake for 20 minutes.
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.
When custard has baked 20 minutes, sprinkle topping over each custard. Bake another 15 minutes, or until knife inserted in center comes out clean.
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.