CRUNCHY PECAN PUMPKIN CUSTARD

FOR THE CUSTARD:
3 eggs
16 ounces canned pumpkin
12 ounces evaporated milk
1 cup packed brown sugar, divided use
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
1/4 teaspoon orange peel, finely shredded
4 ounces Cool Whip, thawed
FOR THE TOPPING:
2 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter
1/2 cup pecans, coarsely chopped

TO PREPARE THE CUSTARD:
In a medium mixing bowl beat eggs lightly with rotary beater or whisk. Stir in pumpkin, milk, 3/4 cup brown sugar, pumpkin pie spice, vanilla and 1/4 tsp. orange peel. Fold in container of whipped topping. Pour pumpkin mixture into 12 (6 oz.) custard cups or one 2 quart square baking dish.

Bake at 350 degrees F until sides just start to set, allowing 20 minutes for cups and 45 minutes for dish.

MEANWHILE, PREPARE THE TOPPING:
In a small mixing bowl combine the remaining 1/4 cup brown sugar, flour, cinnamon and nutmeg. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Set aside.

Sprinkle baked custards with topping. Bake 10-15 minutes more or until knife inserted near center comes out clean. Serve warm.

Servings: 12
Source: Better Homes and Gardens

Hi Kathy,

This isn't the one you're looking for, but I hope it's close!

Happy Holiday Cooking,

Betsy