Pumpkin Pecan Custard
My family loves pumpkin pie flavor, but this is a delicious, creamy, healthier alternative, and we don’t miss the crust at all. It firms up as it cools. —Abby Booth, Coweta, Oklahoma
Ingredients
- 1 can (15 ounces) pumpkin
- 1 can (12 ounces) reduced-fat evaporated milk
- 3/4 cup egg substitute
- 1/3 cup packed brown sugar
- 1-1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon salt
- TOPPING:
- 3 tablespoons all-purpose flour
- 3 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold butter
- 1/2 cup chopped pecans
Reviews
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Tastes just like pumpkin pie without the crust. Best with a dollop of cool whip.
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YUM! I used Splenda Brown Sugar Blend and 3 regular eggs. Tastes great!~ Theresa
The creamy consistency and great pumpkin flavor make this simple recipe a keeper! The crunchy topping made a nice contrast to the smooth custard. A nice twist on the traditional pumpkin pie!
Tastes like pumpkin pie - without the shell! Yummy