Crunchy Pecan Pumpkin Custard

Ingredients

 * 3 egg whites
 * 16 oz canned pumpkin
 * 12 oz lowfat evaporated milk
 * 3/4 c equal brown sugar substitute
 * 1 tsp pumpkin pie spice
 * 1 tsp vanilla
 * 1/4 tsp finely shredded orange peel
 * 4 oz Cool Whip lite
 * 1/4 c equal brown sugar substitute
 * 2 tbsp flour
 * 1/2 tsp cinnamon
 * 1/4 tsp nutmeg
 * 2 tbsp butter
 * 1/2 c peacans, coursely chopped

Directions
In a medium mixing bowl, beat egg whites lightly with rotary beater or whisk. Stir in pumpkin, milk, 3/4 cup brown sugar substitute, pumpkin pie spice, vanilla, and 1/4 teaspoon orange peel. Fold in container of Cool Whip. Pour pumpkin mixture into 12 (6 oz.) custard cups or one 2-quart square baking dish. Bake at 350F until sides just start to set, allowing 20 minutes for cups and 45 minutes for dish. Meanwhile, for topping, in a small mixing bowl combine 1/4 cup brown sugar substitute, flour, cinnamon, and nutmeg. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Set aside. Sprinkle custards with topping. Bake 10-15 minutes more or until knife inserted near center comes out clean. Serve warm.