Crunchy Pecan Pumpkin Custard

From Recipes Wiki, the recipe book anyone can contribute to!

Contents 1 Description 1.1 Ingredients 1.2 Directions 2 See also

[edit] Description

[edit] Ingredients

• 3 egg whites
• 16 oz canned pumpkin
• 12 oz lowfat evaporated milk
• 3/4 c equal brown sugar substitute
• 1 tsp pumpkin pie spice
• 1 tsp vanilla
• 1/4 tsp finely shredded orange peel
• 4 oz Cool Whip lite
• 1/4 c equal brown sugar substitute
• 2 tbsp flour
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp butter
• 1/2 c peacans, coursely chopped

[edit] Directions

1. In a medium mixing bowl, beat egg whites lightly with rotary beater or whisk.
2. Stir in pumpkin, milk, 3/4 cup brown sugar substitute, pumpkin pie spice, vanilla, and 1/4 teaspoon orange peel.
3. Fold in container of Cool Whip.
4. Pour pumpkin mixture into 12 (6 oz.) custard cups or one 2-quart square baking dish.
5. Bake at 350F until sides just start to set, allowing 20 minutes for cups and 45 minutes for dish.
6. Meanwhile, for topping, in a small mixing bowl combine 1/4 cup brown sugar substitute, flour, cinnamon, and nutmeg.
7. Cut in butter until mixture resembles coarse crumbs.
8. Stir in pecans. Set aside. Sprinkle custards with topping.
9. Bake 10-15 minutes more or until knife inserted near center comes out clean.
10. Serve warm.

[edit] See also