Source: dLife

Individual custard cups filled with sweet caramelized pecans and topped with a perfectly delicious pumpkin custard.

Servings

You will need 8 (6-ounce custard cups)
0.33 cup sugar
2 tbsp cold water
1 cup Nuts, pecans, halves
2 cup fat free milk
0.5 tsp ground cinnamon
0.25 tsp ground cardamom
0.25 tsp ground cloves
0.5 cup packed light brown sugar
4 raw large eggs
2 egg whites
0.67 cup Pumpkin, canned, unsalted
1 tsp vanilla extract

1 Preheat oven to 350 degrees F. Place the custard cups on a large roasting pan.
2 Mix the sugar and water into a pot and bring to a boil. Let mixture cook, without stirring, until it turns a light caramel color, about 5 minutes.
3 Stir in the pecans to coat well and let cook another 3 minutes or until the mixture becomes a dark caramel color. Quickly pour the pecan mixture onto a large nonstick baking sheet and let cool completely. Once it has cooled break into small pieces and evenly sprinkle into the custard cups.
4 In a pot, mix the milk, cinnamon, cardamom, and cloves; bring to a boil. Cook, stirring often, for 2 minutes.
5 In the meantime whisk together the brown sugar, eggs, and egg white in a large bowl. When milk mixture is ready whisk into the egg mixture. Stir in the pumpkin and vanilla then evenly divide mixture among the custard cups.
6 Place hot water into roasting pan until it comes halfway up the sides of the custard cups then place entire pan with cups into the oven and bake until a knife inserted into the center of the custard comes out clean, about 30 minutes. Remove cups from pan, let cool, cover, and refrigerate at least 4 hours before serving.

Don't throw out those Halloween pumpkins, cut them up, remove seeds and skin, then boil until soft. Blend until smooth with a hand mixer or in a blender and use in place of canned pumpkin.