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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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My family loves pumpkin pie flavor, but this is a delicious, creamy, healthier alternative, and we donât miss the crust at all. It firms up as it cools. âAbby Booth, Coweta, Oklahoma Ingredients:
1 can (15 ounces) solid-pack pumpkin |
1 can (12 ounces) reduced-fat evaporated milk |
3/4 cup egg substitute |
1/3 cup packed brown sugar |
1-1/2 teaspoons vanilla extract |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1/8 teaspoon salt |
topping: |
3 tablespoons king arthur unbleached all-purpose flour |
3 tablespoons brown sugar |
1/2 teaspoon ground cinnamon |
2 tablespoons cold butter |
1/2 cup chopped pecans |
Directions:
1. In a large bowl, combine the first nine ingredients. Transfer to eight 6-oz. ramekins or custard cups. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 20 minutes.
2. Meanwhile, for topping, in a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until crumbly. Stir in pecans. Sprinkle over custard. Bake 15-20 minutes longer or until a knife inserted near the center comes out clean.
3. Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours. Yield: 8 servings.
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