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.
Pumpkin Pecan Custard
Yield 6 custards
2/3 cup lightly packed Truvia 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 Truvia brown sugar
1 Tbsp flour
1/4 tsp cinnamon
1 Tbsp melted butter
3 Tbsp chopped pecans
- Preheat oven to 350 degrees. Lightly grease 2 6-ounce ramekins or custard cups and arrange on cookie sheet.
- Beat eggs in medium bowl. Add the 2/3’s cup Truvia, 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 Truvia, 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.