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

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

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.