Pumpkin Custard With Pecan-Ginger Topping

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:

★★★★★ 1 vote

Comments:

2 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)
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

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.