Pumpkin Pecan Custard: Diabetic Dessert for your Holiday Guests

Your Thanksgiving feast is over and you forgot Aunt Suzie is diabetic. She said sh’es coming back for Christmas. How can you accommodate your family and friends when it comes to holiday desserts without making them feel singled out? I love this recipe for Pumpkin Pecan Custard. It’s just like Pumpkin Pie without the crust and you can make it with Truvia. Don’t tell anyone how you made and it’s good enough to serve to everyone.

It’s always a struggle to know how to cook for everyone’s varying health needs and cravings. You can drive yourself exhausted by trying to please everyone. What’s worse is when you’ve gone to a lot of trouble to fix something special for one certain person and then they don’t even eat what you’ve prepared.

How do I handle that? I make sure I have options so the person who truly does have health needs or alergies will be guaranteed of something to eat. Then I also work hard to not single that person out. I make the special dish intended for one person available to everyone. More often than not, I’ve found that more than just one person appreciates the special. That’s what happened when I made Pumpkin Pecan Custard for Thanksgiving with my diabetic husband in mind. Everyone liked it and we were all ok that we didn’t have pumpkin pie that year.

Besides, this recipe for Pumpkin Pecan Custard is a lot easier than making a pie!

Pumpkin Pecan Custard

Trying to lower the carb content for your diabetic guests at Thanksgiving dinner? Here's a great alternative to pumpkin pie all of your holiday guests might like.

Print Recipe

Ingredients

• 4 eggs
• 2/3 cup brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp vanilla
• 1/4 tsp allspice
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1 small can pumpkin
• 3/4 cup milk
• 2 Tbsp brown sugar
• 1 Tbsp flour
• 1/4 tsp cinnamon
• 1 Tbsp melted butter
• 3 Tbsp pecans

Instructions

• Preheat oven to 350 degrees. Lightly grease six 6-ounce ramekins or custard cups and arrange on cookie sheet.
• Beat eggs in medium bowl. Add the 2/3’s cup brown sugar, vanilla, and spices. Stir in pumpkin until blended. Slowly add and blend milk. Pour evenly into prepared ramekins.
• Bake 20 minutes.
• Mix topping by combining 2 Tbsp brown sugar, flour and ¼ tsp cinnamon. Add melted butter and pecans. Stir till blended.
• Remove custard from oven and sprinkle topping over each custard. Return to oven and bake 15 more minutes or until an inserted knife comes out clean.
• Transfer to rack to cool. Serve warm or chilled with a dollop of whipped cream.

Notes

To make sugar free, substitute Truvia for the brown sugar.

You may want to check with your guests before serving the sugar free alternate to everyone in your group. Some people are allergic to sugar substitutes.

Course: Dessert