pumpkin custard with pecan-ginger topping
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.
prep time
15 Min
cook time
35 Min
method
Bake
yield
2 serving(s)
Ingredients
- 1 large egg
- 1/4 cup brown sugar, firmly packed
- 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 pumpkin, canned or cooked (not pie filling)
- 1/2 cup evaporated milk (not sweetened condensed)
- TOPPING
- 1 tablespoon brown sugar
- 2 teaspoons all purpose flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon unsalted butter, cold
- 2 tablespoons chopped pecans
- 2 tablespoons minced candied ginger
- - whipped topping, or whipped cream (optional)
How To Make pumpkin custard with pecan-ginger topping
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Step 1Preheat oven to 325F. Coat two 8-oz custard cups or small casseroles with nonstick cooking spray.
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Step 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.
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Step 3Mix in pumpkin and evaporated milk.
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Step 4Divide evenly between the 2 prepared dishes.
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Step 5Bake for 20 minutes.
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Step 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.
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Step 7When custard has baked 20 minutes, sprinkle topping over each custard. Bake another 15 minutes, or until knife inserted in center comes out clean.
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Step 8Cool for 10 minutes if serving warm. Cool to room temperature otherwise. Serve topped with a dollop of whipped topping, if using.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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