Pumpkin Pecan Custard - a great dessert for the diabetic at your family dinners

Pumpkin Pecan Custard




Yield 6 custards



4 eggs

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


  1. Preheat oven to 350 degrees. Lightly grease 2 6-ounce ramekins or custard cups and arrange on cookie sheet.
  2. 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.
  3. Bake 20 minutes.
  4. Mix topping by combining 2 Tbsp Truvia, flour and ¼ tsp cinnamon. Add melted butter and pecans. Stir till blended.
  5. 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.
  6. Transfer to rack to cool. Serve warm or chilled with a dollop of whipped cream.

Courses Dessert

Recipe by Grace on Parade at