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Pumpkin Custard With Pecan-Ginger Topping

Here's how you make Pumpkin Custard With Pecan-Ginger Topping
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  • Servings: 2
  • Prep: 10m
  • Cook: 35m
    • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • 1 large egg
  • 1/4 cup firmly packed brown sugar (light)
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup canned pumpkin (not pie filling)
  • 1/2 cup evaporated skim milk (not sweetened condensed)
  • TOPPING
  • 1 tablespoon light brown sugar
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon unsalted butter (cold)
  • 2 tablespoons chopped pecans
  • 2 tablespoons candied ginger, minced
  • Prepared whipped topping, such as Cool Whip (optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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