Healthy Pumpkin Custard with Maple Roasted Pecans

🧂 Ingredients

• 15 oz pumpkin puree, canned
• 12 oz evaporated lowfat milk, canned
• 2 large eggs

  room temperature
• ½ cup coconut sugar*

  or brown sugar, see notes
• 1 tablespoon cornstarch
• 2 teaspoons vanilla extract
• 1 and ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ¼ teaspoon ground cloves
• ½ cup pecans

  roughly chopped
• ½ tablespoon olive oil
• ½ tablespoon maple syrup
• ½ tablespoon coconut sugar*

  or brown sugar, see notes
• ⅛ teaspoon salt

Instructions

• 1 Heat the oven to 350°F.
• 2 In a large bowl, whisk together the pumpkin pureé, evaporated milk, and eggs
  until smooth. Add in the coconut sugar, cornstarch, vanilla extract, cinnamon,
  nutmeg, salt, and ground cloves, and whisk together until everything is well
  incorporated.
• 3 Bring a small kettle or pot of water to a boil. You’ll need hot water to pour
  into the baking sheet for the water bath.
• 4 Place 6- 6 oz ramekins in a large baking pan with deep sides. Divide the custard
  between each ramekin. Carefully fill the pan with about 1 inch of hot water. The
  baking pan will be hot, so use an oven mitt to carefully transfer the pan to the
  oven.
• 5 Bake for 50-60 minutes or until the centers are just set. The time it takes will
  depend on the depth of your ramekins.
• 6 Remove the pan from the oven and, using an oven mitt, remove the ramekins from
  the pan. Place on a wire rack to cool for at least 1 hour.
• 7 While the custard is cooling, move on with the maple-roasted pecans. Leave the
  oven at 350°F and line a baking sheet with parchment paper.
• 8 Mix the pecans, olive oil, maple syrup, coconut sugar, and salt in a
  medium-sized bowl. Pour the mixture onto the lined baking sheet and spread it
  out in an even layer.
• 9 Roast for 8-10 minutes, stirring halfway through baking time. Remove from the
  oven and allow to cool for 10 -15 minutes. Use as a topping for your healthy
  pumpkin custard.
• 10 You can enjoy healthy pumpkin custard warm or cold. Be sure to add the pecan
  topping right before serving.
• 11 P.S. Don't forget to let me know what you think of the healthy pumpkin custard
  with maple roasted pecans in the comments. Your feedback means a lot to me, and
  your star ratings encourage others to give the recipe a try. 🙂

Nutrition Info