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Pumpkin Pecan Custard

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.
Course Dessert


  • 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


  • 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.


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.