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Crunchy Pecan Pumpkin Custard

3 eggs
16 ounces canned pumpkin
12 ounces evaporated milk
3/4 cup packed brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
1/4 teaspoon orange peel, finely shredded
4 ounces Cool Whip, thawed
1/4 cup packed brown sugar
2 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter
1/2 cup pecans, coarsely chopped

In a med. mixing bowl beat eggs lightly with rotary beater or whisk.
Stir in pumpkin, milk, 3/4 cup brown sugar, pumpkin pie spice,
vanilla and 1/4 tsp. orange peel. Fold in container of whipped
topping. Pour pumpkin mixture into 12 -6 oz. custard cups or one
2 quart square baking dish. Bake at 350 degrees until sides just
start to set, allowing 20 min. for cups and 45 min. for dish.

Meanwhile, for topping, in a small mixing bowl combine 1/4 cup
brown sugar, flour, cinnamon and nutmeg. Cut in butter until mixture
resembles coarse crumbs. Stir in pecans. Set aside.

Sprinkle custards with topping. Bake 10-15 min. more or until knife
inserted near center comes out clean. serve warm.


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