Pumpkin Pecan Custard

Pumpkin Pecan Custard

What could be better than two timeless recipes combined? The taste of traditional pumpkin pie artfully blended with classic custard make for a charming union of flavours.

Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
250 Calories

Recipe Instructions

Step 1
Bake in the preheated oven for 20 minutes.
Step 2
Custard: Preheat oven to 350 degrees F (180 degrees C). Lightly grease six 6-ounce (180 mL) ramekins and arrange on baking sheet.
Step 3
In a medium bowl or large glass measuring cup, beat eggs lightly with a fork. Add 2/3 cup (150 mL) brown sugar, cinnamon, vanilla, allspice, ginger, nutmeg and cloves. Stir in pumpkin puree until blended. Slowly stir in evaporated milk. Pour evenly into prepared ramekins.
Step 4
Topping: Meanwhile, in small bowl, combine 2 tablespoons (30 mL) brown sugar, flour and 1/4 teaspoon (1 mL) cinnamon. Add melted butter and stir in pecans.
Step 5
After baking custards for 20 minutes, remove from oven and sprinkle nut mixture evenly over custards and bake for an additional 15 minutes or until a knife inserted near the centre comes out clean.
Step 6
Transfer to rack to cool. Serve warm or chilled with a dollop of whipped cream, if desired.
Pumpkin Pecan Custard
Pumpkin Pecan Custard
Pumpkin Pecan Custard

Ingredients

  • ¼ teaspoon ground nutmeg
  • ½ teaspoon vanilla extract
  • 3 eggs
  • ½ teaspoon ground cinnamon
  • 2 tablespoons brown sugar
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon all-purpose flour
  • 2 tablespoons whipped cream
  • 1 ½ cups canned pumpkin puree
  • ⅔ cup lightly packed brown sugar
  • 1 cup low-fat evaporated milk
  • ½ tablespoon melted butter
  • 3 tablespoons chopped toasted pecans

Categories

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