Pumpkin-Praline Custards

A nicely different way to enjoy pumpkin, but I'll stick with pumpkin pie.

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.

delicious and easy. Never make the praline - doesn't need it.

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.