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Crunchy Pecan Pumpkin Custards

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  Eggs 3
  Canned pumpkin 15 Ounce (1 Can)
  Evaporated milk 12 Ounce (1 Can)
  Packed brown sugar 3⁄4 Cup (12 tbs)
  Pumpkin pie spice 1 Teaspoon
  Vanilla 1 Teaspoon
  Shredded orange peel 1⁄4 Teaspoon
  Frozen whipped dessert topping 4 Ounce (1 Container, Thawed)
  Packed brown sugar 1⁄4 Cup (4 tbs)
  All purpose flour 2 Tablespoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Butter/Margarine 2 Tablespoon
  Chopped pecans 1⁄2 Cup (8 tbs)

1 In a medium mixing bowl beat eggs lightly with a rotary beater or wire whisk. Stir in the pumpkin, evaporated milk, the 3/4 cup brown sugar, the pumpkin pie spice, vanilla, and orange peel. Fold in the container of whipped topping. Pour pumpkin mixture into twelve 6-ounce custard cups or one 2-quart square baking dish.
2 Bake in a 350° oven about 20 minutes for custard cups, 45 minutes for baking dish, or until side(s) of custard(s) just start to set.
3 Meanwhile, for topping, in a small mixing bowl combine the 1/4 cup brown sugar, the flour, cinnamon, and nutmeg. Cut in the butter or margarine until the mixture resembles coarse crumbs. Stir in the pecans. Set aside.
4 Sprinkle custard(s) with the topping. Bake for 10 to 15 minutes more or until a knife inserted near the center(s) comes out clean. Serve warm. If desired, serve with whipped topping.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2815 Calories from Fat 1166

% Daily Value*

Total Fat 134 g205.8%

Saturated Fat 65.7 g328.6%

Trans Fat 0 g

Cholesterol 797.6 mg265.9%

Sodium 694.1 mg28.9%

Total Carbohydrates 361 g120.3%

Dietary Fiber 21.1 g84.3%

Sugars 285 g

Protein 57 g114.6%

Vitamin A 1370.5% Vitamin C 46.6%

Calcium 138.1% Iron 83.3%

*Based on a 2000 Calorie diet

Crunchy Pecan Pumpkin Custards Recipe