Crunchy Pecan Pumpkin Custard

Main Ingredient: Various Fruits
Preparation: Baked Goods
Course: Puddings and custards
Cuisine: Various North American
Dietary: Diabetic
Yield:

Crunchy Pecan Pumpkin Custard ingredients

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