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.