Ingredients
1 can (15 ounces) pumpkin1 can (12 ounces) reduced-fat evaporated milk3/4 cup egg substitute1/3 cup packed brown sugar1-1/2 teaspoons vanilla extract1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground cloves1/8 teaspoon saltTOPPING:3 tablespoons all-purpose flour3 tablespoons brown sugar1/2 teaspoon ground cinnamon2 tablespoons cold butter1/2 cup chopped pecans
Preparation
In a large bowl, combine the first 9 ingredients. Transfer to eight 6-oz. ramekins or custard cups. Place in a baking pan; add 1 in. boiling water to pan. Bake, uncovered, at 325° for 20 minutes.
Meanwhile, for topping, in a small bowl, combine the flour, brown sugar and cinnamon. 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.
