What could be better than two timeless recipes combined? The taste of traditional pumpkin pie artfully blended with classic custard make for a charming union of flavours.

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Custard:
Topping:
Garnish:

Directions

Instructions Checklist
  • Custard: Preheat oven to 350 degrees F (180 degrees C). Lightly grease six 6-ounce (180 mL) ramekins and arrange on baking sheet.

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  • In a medium bowl or large glass measuring cup, beat eggs lightly with a fork. Add 2/3 cup (150 mL) brown sugar, cinnamon, vanilla, allspice, ginger, nutmeg and cloves. Stir in pumpkin puree until blended. Slowly stir in evaporated milk. Pour evenly into prepared ramekins.

  • Bake in the preheated oven for 20 minutes.

  • Topping: Meanwhile, in small bowl, combine 2 tablespoons (30 mL) brown sugar, flour and 1/4 teaspoon (1 mL) cinnamon. Add melted butter and stir in pecans.

  • After baking custards for 20 minutes, remove from oven and sprinkle nut mixture evenly over custards and bake for an additional 15 minutes or until a knife inserted near the centre comes out clean.

  • Transfer to rack to cool. Serve warm or chilled with a dollop of whipped cream, if desired.

Nutrition Facts

250 calories; protein 7.6g 15% DV; carbohydrates 40.5g 13% DV; fat 7.4g 11% DV; cholesterol 100.7mg 34% DV; sodium 248mg 10% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/13/2017
I had leftover pumpkin and made this. My family loved it! Better than a pumpkin pie and saved crust calories for the pecan topping. I substituted vanilla coffee creamer (the real stuff) for the evaporated milk. Making this again soon. Read More
(1)
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/12/2017
I had leftover pumpkin and made this. My family loved it! Better than a pumpkin pie and saved crust calories for the pecan topping. I substituted vanilla coffee creamer (the real stuff) for the evaporated milk. Making this again soon. Read More
(1)
Rating: 5 stars
11/27/2018
It was yummy! The nut crumble topping added a good texture and sweetness missing from pumpkin pie and no soggy crust to deal with! I had to bake it at least 20 minutes longer than directed. Read More
Rating: 5 stars
11/21/2018
This is just excellent a wonderful alternative to pumpkin pie. I made it with a Truvia brown sugar blend. I halved the recipe since it's just my husband and me but I put in 2 eggs instead 1 1/2. This didn't affect the consistency at all; in fact I added a 1 tablespoon more milk because the mixture seemed too thick. It turned out great. My husband loved it. We're planning to fix this for Thanksgiving finally a dessert low in sugar nutritious and low in over all carbohydrates. I'm so glad I found this recipe! Read More
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