Crunchy Pecan Pumpkin Custards
|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|
|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|
|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.