Pumpkin Custard with Pecans

pumpkin custard with pecans


  • 1/8 cup xylitol
  • 2 tablespoons water
  • 1 cup pecan halves
  • 2 cups low-fat (1%) milk
  • ¾ teaspoons cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ½ cup packed light brown sugar
  • 4 large eggs
  • 2 egg whites
  • 2/3 cup canned pumpkin puree
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350 F. arrange eight 6- ounce custard cups in a large roasting pan.
  2. Combine the xylitol and water in a saucepan; bring to a boil. Cook without stirring, until the xylitol turns a light caramel color, about 5 minutes. Stir in pecans and toss to coat. Cook until the mixture is a dark caramel color, about 3 minutes more. Quickly pour the pecan mixture onto a large nonstick baking sheet and cool completely on a rack. Break the nut mixture into small pieces and sprinkle into the custard cups. Set aside.
  3. Combine the milk, cinnamon, cardamom, and cloves in a saucepan and bring to a boil. Cook, stirring occasionally, 2 minutes. Whisk the brown sugar, eggs, and egg whites in a large bowl. Whisk the hot milk mixture into the egg mixture into the custard cups.
  4. Place the roasting pan in the oven, and then pour enough hot water into the pan to come halfway up the sides of the custard cups. Bake until a knife inserted in the center of the custard cups comes out clean, about 30 minutes. Remove the cups from the roasting pan and cool on a rack. Cover and refrigerate at least 4 hours before serving.


Nutrition Per Serving

Serving size: (1 custard)

250 Cal, 12g Fat, 2g Sat Fat, 109mg Chol, 83mg Sod, 29g Carb, 2g Fib, 7g Prot, 112mg Calc.



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