Spiced Pumpkin Custard Cups with Candied Pecans

These individual pumpkin custard cups capture all the cozy flavors of autumn while staying true to South Beach Diet principles. Made with real pumpkin puree, eggs, and low-fat dairy, each custard is naturally protein-rich and sweetened with stevia instead of refined sugar, keeping the glycemic impact low. Warming spices like cinnamon, nutmeg, ginger, and cloves create that classic pumpkin pie flavor without the crust, making this a lighter, carb-conscious alternative to traditional pumpkin desserts. The crowning touch is a topping of pecans candied in a sugar-free syrup, which adds a satisfying crunch and a touch of healthy monounsaturated fat to balance the creamy custard base. Baked gently in a water bath to ensure a silky, smooth texture, these custard cups are portioned perfectly for portion control, making them ideal for Phase 2 and Phase 3 of the South Beach Diet when fruits and moderate natural sweeteners can be gradually reintroduced. Whether you're craving a comforting dessert during the holidays or simply want a year-round treat that satisfies your sweet tooth without derailing your health goals, these custard cups deliver rich, spiced flavor in every spoonful. They're easy to make ahead, store well in the refrigerator, and are naturally gluten-free, making them a versatile addition to any health-conscious dessert rotation.</long_description> <parameter name="meta_description">Creamy spiced pumpkin custard cups topped with sugar-free candied pecans—a South Beach Diet-friendly dessert full of fall flavor.

Ingredients

• 15 ozpumpkin puree, canned, unsweetened
• 3 largeeggs
• 1 cupLow-fat evaporated milk
• 0.5 cupStevia granulated sweetener, or to taste
• 1.5 tspground cinnamon
• 0.5 tspground ginger
• 0.25 tspground nutmeg
• 0.125 tspground cloves
• 1 tspvanilla extract
• 0.25 tspsalt
• 0.75 cupPecan halves
• 3 tbspSugar-free maple syrup
• 1 tbspbutter, unsalted
• 0.25 tspground cinnamon, for candied pecans
• pinch of salt, for candied pecans

Method

1. Preheat the oven to 325°F (163°C). Arrange six ramekins inside a large baking dish.
2. In a mixing bowl, whisk together the pumpkin puree, eggs, evaporated milk, stevia sweetener, cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt until smooth and fully combined.
3. Divide the pumpkin custard mixture evenly among the ramekins.
4. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath.
5. Bake in the preheated oven until the custards are set around the edges but slightly jiggly in the center, about 40-45 minutes. 45:00
6. Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours to fully set. 120:00
7. While the custards chill, make the candied pecans: melt the butter in a small saucepan over medium heat.
8. Add the pecan halves, sugar-free maple syrup, cinnamon, and a pinch of salt to the saucepan. Stir constantly over medium heat until the pecans are evenly coated and the syrup thickens slightly, about 4-5 minutes. 5:00
9. Spread the candied pecans onto parchment paper or a silicone mat in a single layer and let them cool completely until crisp. 10:00
10. Once the pecans have cooled and hardened, roughly chop them if desired, then top each chilled pumpkin custard cup with a generous sprinkle of candied pecans just before serving.