Crunchy Pecan Pumpkin Custard

Ingredients

• 3 egg whites
• 16 oz canned pumpkin
• 12 oz lowfat evaporated milk
• ¾ cup Equal brown sugar substitute
• 1 tsp pumpkin pie spice
• 1 tsp vanilla
• ¼ tsp finely shredded orange peel
• 4 oz Cool Whip lite
• ¼ c equal brown sugar substitute
• 2 tbsp flour
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 2 tbsp butter
• ½ cup pecans, coursely chopped

Directions

1. In a medium mixing bowl, beat egg whites lightly with rotary beater or whisk.
2. Stir in pumpkin, milk, ¾ cup brown sugar substitute, pumpkin pie spice, vanilla, and ¼ 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 350 °F 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 ¼ 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.