Pumpkin Custards with Brittle Topping

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

  • Prep Time 10 min
  • Total Time 9 hr 55 min
  • Servings 6

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
,
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1 1/2g,
1 1/2%
),
Sodium
210mg
210%;
Total Carbohydrate
54g
54%
(Dietary Fiber
2g
2%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Fruit; 3 Other Carbohydrate;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.