POINTS® Value |  6
Servings | 8
Preparation Time | 30 min
Cooking Time | 30 min
Level of Difficulty | Difficult

We've added rich-tasting pecans to this pumpkin custard (originally printed in Weight Watchers Simply The Best All American) because pecan trees, though long associated with the South, were also cultivated by pioneers who settled Ohio in the 18th century.

1/3 cup sugar
2 Tbsp water
1 cup pecan halves, coarsely chopped
2 cup 1% low-fat milk
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 tsp ground cloves
1/2 cup unpacked brown sugar, packed
4 large egg(s)
2 medium egg white(s)
2/3 cup canned pumpkin, solid-packed
1 tsp vanilla extract

Instructions


1. Preheat the oven to 350°F. Arrange eight 6-ounce custard cups in a large roasting pan.
2. Combine the sugar and water in a saucepan; bring to a boil. Cook, without stirring, until the sugar turns a light caramel color, about 5 minutes. Stir in the pecans and toss to coat. Cook until the mixture is a dark caramel color, about three minutes more. Quickly pour the pecan mixture onto a large nonstick baking sheet and cool completely on a rack. Break 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. Stir in the pumpkin and vanilla. Ladle the mixture into the custard cups.
4. Place the roasting pan in the oven, then pour enough hot water into the pan to come halfway up the sides of the custard cups. Bake until toothpick inserted in the center of the custards 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.