pumpkin custard with pecan-ginger topping

Ingredients For pumpkin custard with pecan-ginger topping

• 1 lg

  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)