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Pumpkin Pecan Custard

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Total Time
Prep: 20 min. Bake: 35 min. + chilling

By Taste Of Home Editorial Team

Recipe by Abby Booth, Coweta, Oklahoma

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 24, 2023

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

Test Kitchen Approved

Pumpkin Pecan Custard

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Yield: 8 servings
Prep: 20 min
Cook: 35 min
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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
Text Ingredients

Directions

  1. In a large bowl, combine the first 9 ingredients. Transfer to eight 6-oz. ramekins or custard cups. Place in a baking pan; add 1 in. boiling water to pan. Bake, uncovered, at 325° for 20 minutes.
  2. Meanwhile, for topping, in a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until crumbly. Stir in pecans. Sprinkle over custards. Bake until a knife inserted in center comes out clean, 15-20 minutes longer.
  3. Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate at least 4 hours.

Nutrition Facts

1/2 cup: 213 calories, 9g fat (3g saturated fat), 11mg cholesterol, 160mg sodium, 27g carbohydrate (21g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
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