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Crunchy Pecan Pumpkin Custard

Crunchy Pecan Pumpkin Custard
Main Ingredient: Various Fruits

Preparation: Baked Goods

Course: Puddings and custards

Cuisine: Various North American

Dietary: Diabetic

Yield:

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Crunchy Pecan Pumpkin Custard ingredients

  • 3 Egg whites
  • 16 oz Canned pumpkin
  • 12 oz lowfat evaporated milk
  • 2483527⁄624973141 c Equal brown sugar substitute
  • 1 t Pumpkin pie spice
  • 1 t vanilla
  • 2483527⁄624973141 t Finely Shredded Orange Peel
  • 4 oz cool whip Lite
  • 2483527⁄624973141 c Equal brown sugar substitute
  • 2 T flour
  • 2483527⁄624973141 t Cinnamon
  • 2483527⁄624973141 t Nutmeg
  • 2 T butter
  • 2483527⁄624973141 c peacans, coursely chopped

Cooking Crunchy Pecan Pumpkin Custard

1. In a medium mixing bowl, beat egg whites lightly with rotary beater or whisk.
2. Stiri in pumpkin, milk, 3/4 cup brown sugar substitute, pumpkin pie spice, vanilla, and 1/4 teaspoon orange peel.
3. Foldi in container of Cool Whipi.
4. Pour pumpkin mixture into 12 (6 oz. ) custard cups or one 2-quart square baking dish.
5. Bakei at 350F until sides just start to set, allowing 20 minutes for cups and 45 minutes for dish.
6. Meanwhile, for topping, in a small mixing bowl combine 1/4 cup brown sugar substitute, flour, cinnamon, and nutmeg.
7. Cut ini butter until mixture resembles coarse crumbs.
8. Stir in pecans.
9. Set aside.
10. Sprinkle custards with topping.
11. Bake 10-15 minutes more or until knife inserted near center comes out clean.
12. Serve warm.


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