Crunchy peanut brittle and a smooth and creamy pumpkin mixture create a perfect marriage of textures in these heavenly custards.
1 (15-ounce) can pumpkin
1 (14-ounce) can fat-free sweetened condensed milk
4 large eggs
1 teaspoon pumpkin-pie spice
2 teaspoons vanilla extract
1/8 teaspoon salt
1/4 cup chopped peanut brittle
How to Make It
Preheat oven to 325°.
Place first 6 ingredients in a blender; process just until smooth. Pour custard mixture evenly into 6 (6-ounce) ramekins or custard cups coated with cooking spray. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
Bake at 325° for 45 minutes or until center of custard barely moves when ramekin is touched. Remove ramekins from pan; cool completely on a wire rack. Cover and chill at least 8 hours. Sprinkle each custard with 2 teaspoons peanut brittle before serving.