Pumpkin Custard With Pecan-Ginger Topping

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.


★★★★★ 2 votes

15 Min
35 Min


  • 1 large
  • 1/4 c
    brown sugar, firmly packed
  • 1/4 tsp
    vanilla extract
  • 1/4 tsp
  • 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)

  • 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)

How to Make Pumpkin Custard With Pecan-Ginger Topping


  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.

Printable Recipe Card

About Pumpkin Custard With Pecan-Ginger Topping

Course/Dish: Puddings
Main Ingredient: Vegetable
Regional Style: American

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