Top cool and creamy pumpkin custard with crumbled praline candies for a decadent dessert that's just the right combination of smooth and crunchy.
1 1/2 cups vanilla soy milk
3/4 cup canned pumpkin
2/3 cup sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
2 large egg whites
1/4 cup sugar
2 tablespoons water
1/4 cup chopped pecans
How to Make It
Preheat oven to 325°.
To prepare the custards, combine first 9 ingredients in a bowl; stir well with a whisk. Divide the pumpkin mixture evenly among 6 (6-ounce) custard cups coated with cooking spray. Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 50 minutes or until a knife inserted in center comes out clean. Remove the cups from pan, and cool completely on a wire rack. Cover and chill for at least 3 hours.
To prepare the praline, combine 1/4 cup sugar and water in a small skillet. Cook over medium-high heat for 4 minutes or until golden, stirring occasionally. Remove from heat, and stir in pecans. Immediately scrape the pecan mixture onto a baking sheet coated with cooking spray, spreading evenly; cool completely. Break praline into small pieces. Sprinkle over custards.
Substituting soy milk for dairy milk in custards and puddings is a tasty way to increase beneficial soy protein in your diet. A crunchy topping of crumbled praline adds a festive touch to this homey dessert, but it's just as good without. Each serving contains 3.5 grams of soy protein.
I used sugar substitute and added a teaspoon of pumpkin pie spice along with the nutmeg and cinnamon, just because I like my pumpkin highly spiced.. Skipped the pralines and added some whipped cream on top instead. Made a great alternative to pumpkin pie for those of us avoiding sugar and/or gluten.
Everyone really liked this desert. They do taste a lot like pumpkin pie filling. I like that because wheat does not agree with me so I can feel like I'm eating pie without the crust. Next time I will put a little ground ginger in it. I think that would really make it wonderful. It was also very easy to make.
I was disapointed after reading the other reviews. I used light soymilk so I'm not sure if that was why I thought it was just okay. I may try it again with regular soymilk. Tasted sort of like pumpkin pie filling, but just wasn't anything special.
These custards are so easy and delicious. The praline is a necessity, and I added some clove and a bit more spice. A dollop of whipped topping under the praline might be good too. Served these as a dessert after a tart salad and the West African sweet potato and red bean chowder from another issue--the pumpkin nicely echoed the sweet potato.
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