Pumpkin Custard With Pecan-Ginger Topping

Mikekey *

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.

Rating:
★★★★★ 1 vote
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)

Step-By-Step

1Preheat oven to 325F. Coat two 8-oz custard cups or small casseroles with nonstick cooking spray.
2In a bowl, beat the egg and stir in 1/4 cup brown sugar, vanilla, salt, 1/4 teaspoon ground cinnamon, allspice, ginger and nutmeg.
3Mix in pumpkin and evaporated milk.
4Divide evenly between the 2 prepared dishes.
5Bake for 20 minutes.
6For 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.
7When custard has baked 20 minutes, sprinkle topping over each custard. Bake another 15 minutes, or until knife inserted in center comes out clean.
8Cool 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