Pumpkin Custard With Pecan-Ginger Topping

Mikekey K

By
@Mikekey

A lower carb twist on a Thanksgiving tradition. No crust! And a tasty pecan and candied ginger streusel topping. I buy candied ginger already cute in bits.


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Comments:

Serves:

2

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

1 large
egg
1/4 c
brown sugar, firmly packed
1/4 tsp
vanilla extract
1/4 tsp
salt
1/4 tsp
ground cinnamon
1/8 tsp
ground allspice
1/8 tsp
ground ginger
1/4 tsp
ground nutmeg
2/3 c
pumpkin, canned or cooked (not pie filling)
1/2 c
evaporated milk (not sweetened condensed)

TOPPING

1 Tbsp
brown sugar
2 tsp
all purpose flour
1/2 tsp
ground cinnamon
1 tsp
unsalted butter, cold
2 Tbsp
chopped pecans
2 Tbsp
minced candied ginger
whipped topping, or whipped cream (optional)

Directions Step-By-Step

1
Preheat oven to 325F. Coat two 8-oz custard cups or small casseroles with nonstick cooking spray.
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.
3
Mix in pumpkin and evaporated milk.
4
Divide evenly between the 2 prepared dishes.
5
Bake for 20 minutes.
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.
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.
8
Cool for 10 minutes if serving warm. Cool to room temperature otherwise. Serve topped with a dollop of whipped topping, if using.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #Thanksgiving, #pumpkin