Pumpkin Custard With Pecan-Ginger Topping

Name: Pumpkin Custard With Pecan-Ginger Topping
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Cuisine: American
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)

By Mikekey *
@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:

★★★★★ 2 votes5

Comments:

4 Comments

Serves:

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)
Add Ingredients to Grocery List

How to Make Pumpkin Custard With Pecan-Ginger Topping

Step-by-Step

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.