Crunchy Pecan Pumpkin Custards Recipe
Ingredients
| Eggs | 3 | |
| Pumpkin | 1 15 Ounce | |
| Evaporated milk | 1 12 Ounce | |
| Packed brown sugar | 3/4 Cup (16 tbs) | |
| Pumpkin pie spice | 1 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Orange peel | 1/4 Teaspoon, finely shredded | |
| 1 4-ounce container frozen whipped dessert topping, thawed | ||
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Butter/Margarine | 2 Tablespoon | |
| Pecans | 1/2 Cup (16 tbs), coarsely chopped | |
Directions
1 In a medium mixing bowl beat eggs lightly with a rotary beater or wire whisk. Stir in the pumpkin, evaporated milk, the 3/4 cup brown sugar, the pumpkin pie spice, vanilla, and orange peel. Fold in the container of whipped topping. Pour pumpkin mixture into twelve 6-ounce custard cups or one 2-quart square baking dish.
2 Bake in a 350° oven about 20 minutes for custard cups, 45 minutes for baking dish, or until side(s) of custard(s) just start to set.
3 Meanwhile, for topping, in a small mixing bowl combine the 1/4 cup brown sugar, the flour, cinnamon, and nutmeg. Cut in the butter or margarine until the mixture resembles coarse crumbs. Stir in the pecans. Set aside.
4 Sprinkle custard(s) with the topping. Bake for 10 to 15 minutes more or until a knife inserted near the center(s) comes out clean. Serve warm. If desired, serve with whipped topping.
2 Bake in a 350° oven about 20 minutes for custard cups, 45 minutes for baking dish, or until side(s) of custard(s) just start to set.
3 Meanwhile, for topping, in a small mixing bowl combine the 1/4 cup brown sugar, the flour, cinnamon, and nutmeg. Cut in the butter or margarine until the mixture resembles coarse crumbs. Stir in the pecans. Set aside.
4 Sprinkle custard(s) with the topping. Bake for 10 to 15 minutes more or until a knife inserted near the center(s) comes out clean. Serve warm. If desired, serve with whipped topping.
Chef
