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pumpkin custard with pecan-ginger topping

(4 ratings)
Mikekey avatar
Recipe by
Mikekey *
@Mikekey
Seattle, WA

A lower carb twist on a Thanksgiving tradition. No crust! And a tasty pecan and candied ginger streusel topping. I buy candied ginger already cute in bits.

(4 ratings)
yield 2 serving(s)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For pumpkin custard with pecan-ginger topping

  • 1 lg
    egg
  • 1/4 c
    brown sugar, firmly packed
  • 1/4 tsp
    vanilla extract
  • 1/4 tsp
    salt
  • 1/4 tsp
    ground cinnamon
  • 1/8 tsp
    ground allspice
  • 1/8 tsp
    ground ginger
  • 1/4 tsp
    ground nutmeg
  • 2/3 c
    pumpkin, canned or cooked (not pie filling)
  • 1/2 c
    evaporated milk (not sweetened condensed)
  • TOPPING
  • 1 Tbsp
    brown sugar
  • 2 tsp
    all purpose flour
  • 1/2 tsp
    ground cinnamon
  • 1 tsp
    unsalted butter, cold
  • 2 Tbsp
    chopped pecans
  • 2 Tbsp
    minced candied ginger
  • whipped topping, or whipped cream (optional)

How To Make pumpkin custard with pecan-ginger topping

  • 1
    Preheat oven to 325F. Coat two 8-oz custard cups or small casseroles with nonstick cooking spray.
  • 2
    In a bowl, beat the egg and stir in 1/4 cup brown sugar, vanilla, salt, 1/4 teaspoon ground cinnamon, allspice, ginger and nutmeg.
  • 3
    Mix in pumpkin and evaporated milk.
  • 4
    Divide evenly between the 2 prepared dishes.
  • 5
    Bake for 20 minutes.
  • 6
    For the Topping: Combine 1 tablespoon brown sugar, flour and cinnamon in a small bowl. Cut in cold butter until crumbly. Stir in pecans and candied ginger.
  • 7
    When custard has baked 20 minutes, sprinkle topping over each custard. Bake another 15 minutes, or until knife inserted in center comes out clean.
  • 8
    Cool for 10 minutes if serving warm. Cool to room temperature otherwise. Serve topped with a dollop of whipped topping, if using.
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