Pumpkin Custard with Pecan-Ginger Topping

• 1 large eggs
• 1/4 cup brown sugar, light firmly packed
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 18 teaspoon allspice ground
• 18 teaspoon ginger ground
• 1/4 teaspoon nutmeg ground
• 23 cup pumpkin puree (canned) (not pre-spiced pie filling)
• 1/2 cup milk, skim, evaporated (not sweetened, condensed)
• 1 tablespoon brown sugar, light
• 2 teaspoons flour, all-purpose
• 1/2 teaspoon cinnamon
• 1 teaspoon butter, unsalted COLD
• 2 tablespoons pecans chopped
• 2 tablespoons crystallized ginger (candied) minced
• 0 x whipped topping, prepared such as Cool Whip (optional)

1. Preheat oven to 325F (160C).
2. Coat two 8-oz custard cups or small casseroles with nonstick cooking spray.
3. In a bowl, beat the egg and stir in 1/4 cup brown sugar, vanilla, salt, 1/4 teaspoon ground cinnamon, allspice, ginger and nutmeg.
4. Mix in pumpkin and evaporated milk.
5. Divide evenly between the 2 prepared dishes.
6. Bake for 20 minutes.
7. For the Topping:
8. Combine 1 tablespoon brown sugar, flour and cinnamon in a small bowl.
9. Cut in cold butter until crumbly.
10. Stir in pecans and candied ginger.
11. When custard has baked 20 minutes, sprinkle topping over each custard.
12. Bake another 15 minutes, or until knife inserted in center comes out clean.
13. Cool for 10 minutes if serving warm.
14. Cool to room temperature otherwise.
15. Serve topped with a dollop of whipped topping, if using.

eggs, brown sugar, vanilla, salt, cinnamon, ground, ginger ground, nutmeg ground, pumpkin puree, milk, brown sugar, flour, cinnamon, butter, pecans, ginger, whipped topping

Taken from recipeland.com/recipe/v/pumpkin-custard-pecan-ginger-to-51409 (may not work)