Made Thanksgiving 2022
A healthier alternative to traditional pumpkin pie
15 oz. can Libby’s pumpkin
12 oz. low-fat evaporated milk
3 eggs
1/2 c. packed brown sugar
1-1/2 t. vanilla extract
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
1/8 t. salt
whipped topping (we use TruWhip, but any kind is fine) optional for serving
3 Tbls. unbleached all-purpose white flour
3 Tbls. brown sugar
1/2 t. ground cinnamon
2 Tbls. cold butter
1/2 c. chopped pecans
In a large bowl, combine pumpkin, evaporated milk, eggs, brown sugar vanilla and spices.
Transfer to eight 6-oz. ramekins or custard cups.
Place in a large baking pan; add 1 inch boiling water to pan.
Bake, uncovered, at 325° for 20 minutes. While baking, prepare topping.
Topping: In a small bowl, combine the flour, brown sugar and cinnamon. Using a pastry cutter, cut in butter until crumbly. Stir in pecans. Sprinkle over custards.
Bake 15-20 minutes longer or until a knife inserted in the center comes out clean.
Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate at least 4 hours.