Pumpkin Custards with Brittle Topping

Pumpkin Custards with Brittle Topping

Smooth pumpkin-egg custard with crunchy peanut brittle topping makes a light, creamy dessert.

Prep Time

10

Minutes

Total Time

9:55

Hrs:Mins

Makes

6

servings

1
can (15 oz) pumpkin (not pumpkin pie mix)
1
can (14 oz) fat-free sweetened condensed milk (not evaporated)
4
eggs
2
teaspoons vanilla
1
teaspoon pumpkin pie spice
1/8
teaspoon salt
1/4
cup chopped peanut brittle
  1. Heat oven to 325°F. Spray 6 (6-oz) custard cups or ramekins with cooking spray.
  2. In blender, place all ingredients except peanut brittle. Cover; process on high speed just until smooth. Pour mixture evenly into custard cups. Place cups in 13x9-inch pan; place pan in oven. Carefully pour very hot water into pan to within 1/2 inch of tops of cups.
  3. Bake 45 minutes or until knife inserted halfway between center and edge comes out clean. Carefully transfer cups from water to cooling rack using tongs; cool completely.
  4. Cover; refrigerate at least 8 hours. Sprinkle each custard with 2 teaspoons peanut brittle before serving.
Makes 6 servings (1 custard)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 310
    • Total Fat 5g
      • (Saturated Fat 1 1/2g,),
    • Sodium 210mg;
    • Total Carbohydrate 54g
      • (Dietary Fiber 2g,
    • Protein 11g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Fruit;
      • 3 Other Carbohydrate;
      Carbohydrate Choices:
      • 3 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.