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Pumpkin Custard with Pecan-Ginger Topping

 
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A lower carb twist on a Thanksgiving tradition. No crust! And a tasty pecan and candied ginger streusel topping.

Yield

2

servings

Prep

10

min

Cook

35

min

Ready

55

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 large eggs
¼ cup brown sugar, light
firmly packed
*
¼ teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon cinnamon
*
teaspoon allspice
ground
*
teaspoon ginger
ground
*
¼ teaspoon nutmeg
ground
*
cup canne pumpkin purée
(not pre-spiced pie filling)
½ cup milk, skim, evaporated
(not sweetened, condensed)
1 tablespoon brown sugar, light
2 teaspoons all-purpose flour
½ teaspoon cinnamon
1 teaspoon butter, unsalted
COLD
2 tablespoons pecans
chopped
2 tablespoons crystallized ginger (candied)
minced
*
0 x whipped topping, prepared
such as Cool Whip (optional)
*

Directions

Preheat oven to 325℉ (160℃). Coat two 8-oz custard cups or small casseroles with nonstick cooking spray.

In a bowl, beat the egg and stir in ¼ cup brown sugar, vanilla, salt, ¼ teaspoon ground cinnamon, allspice, ginger and nutmeg.

Mix in pumpkin and evaporated milk.

Divide evenly between the 2 prepared dishes.

Bake for 20 minutes.

For the Topping:

Combine 1 tablespoon brown sugar, flour and cinnamon in a small bowl. Cut in cold butter until crumbly.

Stir in pecans and candied ginger.

When custard has baked 20 minutes, sprinkle topping over each custard.

Bake another 15 minutes, or until knife inserted in center comes out clean.

Cool for 10 minutes if serving warm. Cool to room temperature otherwise.

Serve topped with a dollop of whipped topping, if using.

 

* not incl. in nutrient facts

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Comments

happyzhangbo
Lindsay, Canada
 over 8 years ago

Recipe looks fantastic, much lower fat and calories, but you can definitely tell it is full of flavor, thanks for sharing the healthy and delicious recipe with us!

Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 18049% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 112mg 37%
Sodium 373mg 16%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 14%
Sugars g
Protein 15g
Vitamin A 260% Vitamin C 7%
Calcium 15% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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