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Crunchy Pecan Pumpkin Custards

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Ingredients
  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)
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked

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