My family loves pumpkin pie flavor, but this is a delicious, creamy, healthier alternative—and we don’t miss the crust at all. It firms up as it cools. —Abby Booth, Coweta, Oklahoma
Ingredients
- 1 can (15 ounces) 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 all-purpose flour
- 3 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold butter
- 1/2 cup chopped pecans
Directions
- In a large bowl, combine the first 9 ingredients. Transfer to eight 6-oz. ramekins or custard cups. Place in a baking pan; add 1 in. boiling water to pan. Bake, uncovered, at 325° for 20 minutes.
- Meanwhile, for topping, in a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until crumbly. Stir in pecans. Sprinkle over custards. Bake until a knife inserted in center comes out clean, 15-20 minutes longer.
- Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate at least 4 hours.
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