Ingredients
6
6 servings
- •3 eggs
- •0.66666668653488 cup lightly packed brown sugar
- •0.5 teaspoon ground cinnamon
- •0.5 teaspoon vanilla extract
- •0.25 teaspoon ground allspice
- •0.25 teaspoon ground ginger
- •0.25 teaspoon ground nutmeg
- •0.25 teaspoon ground cloves
- •1.5 cups canned pumpkin puree
- •1 cup low-fat evaporated milk
- •2 tablespoons brown sugar
- •1 tablespoon all-purpose flour
- •0.25 teaspoon ground cinnamon
- •0.5 tablespoon melted butter
- •3 tablespoons chopped toasted pecans
- •2 tablespoons Whipped cream
Instructions
- Custard: Preheat oven to 350 degrees F (180 degrees C). Lightly grease six 6-ounce (180 mL) ramekins and arrange on baking sheet.
- In a medium bowl or large glass measuring cup, beat eggs lightly with a fork. Add 2/3 cup (150 mL) brown sugar, cinnamon, vanilla, allspice, ginger, nutmeg and cloves. Stir in pumpkin puree until blended. Slowly stir in evaporated milk. Pour evenly into prepared ramekins.
- Bake in the preheated oven for 20 minutes.
- Topping: Meanwhile, in small bowl, combine 2 tablespoons (30 mL) brown sugar, flour and 1/4 teaspoon (1 mL) cinnamon. Add melted butter and stir in pecans.
- After baking custards for 20 minutes, remove from oven and sprinkle nut mixture evenly over custards and bake for an additional 15 minutes or until a knife inserted near the centre comes out clean.
- Transfer to rack to cool. Serve warm or chilled with a dollop of whipped cream, if desired.
Nutritional Facts
Per 6 servings
- Calories: 250
- Carbohydrate: 41g
- Fat: 7g
- Fiber: 2g
- Protein: 8g
- Sugar: 35g
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