For the topping, I had planned to use toasted pecans to sprinkle on top for a little crunch and toasty-nutty flavor (right before serving)...but instead, I decided to put it over the top a bit. I lightly toasted pecans in my oven (at 350 degrees) for about 5-7 minutes, just to bring out their nuttiness and crisp a bit and then coarsely chopped them. I made a Buttered Pecan Topping to sprinkle on top that was SO simple, yet SO good! Since it is just me eating these (thank God...they are ALL mine)...I put the topping together right before serving so it's nice and hot and buttery. I take about 3 tablespoons or so of toasted pecans and melt 1 tablespoon of butter in a tiny skillet, add the pecans, a couple dashes of cinnamon and about 2 to 3 teaspoons of granular Swerve and stir it in until it melts together. I top my little Rich & Creamy Pumpkin Custard Cups with the hot, lightly sweetened, buttered spiced pecan topping right before eating...pure heaven! Below is the recipe as well as a few photos -- I assure you, you will never miss the pie crust in these little delights. Enjoy!
Pumpkin Custard Cups - Rich & Creamy
4 ounces brick style cream cheese, softened
1 15-ounce can 100% pure pumpkin puree
3/4 cup Swerve Sweetener Confectioner's Style (or powdered erythritol equivalent to 3/4 cup sugar)
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon natural maple extract
2 large eggs
1 cup heavy cream
Toppings (whipped cream, toasted chopped pecans), optional
Preheat oven temperature to 375 degrees F. Lightly grease six to eight 6-ounce ramekins with coconut oil or butter and set aside.
In a medium mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth; add pumpkin and sweetener and beat until blended, about 1 minute. Add salt, cinnamon, ginger, cloves, maple extract, eggs and cream; beat until well blended and smooth, 1 to 2 minutes. Divide and pour filling into lightly greased ramekins (leave at least 1/4-inch at the top to allow for rising). Place ramekins on a baking sheet.
Place baking sheet with ramekins in 375 degree oven and immediately reduce oven temperature to 350 degrees; bake at 350 degrees for 20 minutes; reduce heat to 325 degrees and bake at 325 degrees an additional 30 to 35 minutes, or until knife tip or toothpick inserted near center comes out clean. Cool approximately 2 hours; serve at room temperature after 2 hours or refrigerate. Top with whipped cream or toasted chopped pecans, if desired.
*Note: Canned coconut milk can be substituted for the cream