Crunchy Pecan Pumpkin Custard

Ingredients

 * 3 egg whites
 * 16 oz canned pumpkin
 * 12 oz lowfat evaporated milk
 * ¾ cup Equal brown sugar substitute
 * 1 tsp pumpkin pie spice
 * 1 tsp vanilla
 * ¼ tsp finely shredded orange peel
 * 4 oz Cool Whip lite
 * ¼ c equal brown sugar substitute
 * 2 tbsp flour
 * ½ tsp cinnamon
 * ¼ tsp nutmeg
 * 2 tbsp butter
 * ½ cup pecans, coursely chopped

Directions

 * 1) In a medium mixing bowl, beat egg whites lightly with rotary beater or whisk.
 * 2) Stir in pumpkin, milk, ¾ cup brown sugar substitute, pumpkin pie spice, vanilla, and ¼ teaspoon orange peel.
 * 3) Fold in container of Cool Whip.
 * 4) Pour pumpkin mixture into 12 (6 oz.) custard cups or one 2-quart square baking dish.
 * 5) Bake at 350 °F until sides just start to set, allowing 20 minutes for cups and 45 minutes for dish.
 * 6) Meanwhile, for topping, in a small mixing bowl combine ¼ cup brown sugar substitute, flour, cinnamon, and nutmeg.
 * 7) Cut in butter until mixture resembles coarse crumbs.
 * 8) Stir in pecans. Set aside. Sprinkle custards with topping.
 * 9) Bake 10–15 minutes more or until knife inserted near center comes out clean.
 * 10) Serve warm.