Pumpkin Custard With Pecan-Ginger Topping
Recipe: #2728
November 18, 2011
Categories: Desserts, Pumpkin, Christmas, Thanksgiving, Oven Bake, Low Fat, Vegetarian, Kosher Dairy, more
"A lower carb twist on a Thanksgiving tradition. No crust! And a tasty pecan and candied ginger streusel topping."
Ingredients
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- TOPPING
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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 by Step Method
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
No special items needed.