Crunchy Pecan Pumpkin Custard

== Ingredients ==
* 3 egg whites
* 16 oz canned pumpkin
* 12 oz lowfat evaporated milk
* ¾ cup Equal brown sugar substitute
* 1 tsp pumpkin pie spice
* 1 tsp vanilla
* ¼ tsp finely shredded orange peel
* 4 oz Cool Whip lite
* ¼ c equal brown sugar substitute
* 2 tbsp flour
* ½ tsp cinnamon
* ¼ tsp nutmeg
* 2 tbsp butter
* ½ cup pecans, coursely chopped
== Directions ==
# In a medium mixing bowl, beat egg whites lightly with rotary beater or whisk. 
# Stir in pumpkin, milk, ¾ cup brown sugar substitute, pumpkin pie spice, vanilla, and ¼ teaspoon orange peel. 
# Fold in container of Cool Whip. 
# Pour pumpkin mixture into 12 (6 oz.) custard cups or one 2-quart square baking dish. 
# Bake at 350 °F until sides just start to set, allowing 20 minutes for cups and 45 minutes for dish. 
# Meanwhile, for topping, in a small mixing bowl combine ¼ cup brown sugar substitute, flour, cinnamon, and nutmeg. 
# Cut in butter until mixture resembles coarse crumbs. 
# Stir in pecans. Set aside. Sprinkle custards with topping. 
# Bake 10–15 minutes more or until knife inserted near center comes out clean. 
# Serve warm.
Category:Brown sugar Recipes
Category:Custard Recipes
Category:Diabetic-friendly Recipes
Category:Pecan Recipes
Category:Pumpkin Recipes