Sugar Pumpkin Custards with Graham Crumble

Ingredients

• 1 tablespoon butter melted
• 2 teaspoons butter melted
• 1 large eggs 
• 1 tablespoon egg whites lightly beaten
• 4 large egg yolks 
• 12 ounce evaporated milk fat-free canned
• 6 tablespoons graham cracker crumbs 
• 0.3 teaspoon ground cinnamon 
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground nutmeg 
• 1 cup half-and-half 
• 0.5 teaspoon salt 
• 0.3 cup sugar 
• 2 teaspoons sugar 
• 2.5 pounds pumpkin 
• 1.5 teaspoons vanilla extract 
• 0.5 cup non-dairy whipped topping frozen thawed reduced-fat

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• knife
• wire rack
• sieve
• blender
• ramekin
• roasting pan
• ziploc bags
• meat tenderizer
• cheesecloth

Directions

1. Preheat oven to 32
2. Pierce pumpkin 5 times with a knife; place on a baking sheet.
3. Bake at 325 for 1 hour and 15 minutes or until tender when pierced.
4. Let stand 10 minutes. Discard stem, skin, and seeds.
5. Place 1 cup chopped pumpkin (8 1/2 ounces) in a large bowl. (Save remaining pumpkin for another use.) Beat with a mixer at medium speed until smooth.
6. Add 1/3 cup sugar and next 4 ingredients (through whole egg); beat until well blended.
7. Place half-and-half and next 4 ingredients (through milk) in a saucepan over medium heat.
8. Heat to 180 or until tiny bubbles form around edge.
9. Add milk mixture to pumpkin mixture. Beat at low speed 1 minute. Strain mixture through a cheesecloth-lined sieve into a bowl. Discard solids. Divide mixture evenly among 8 (4-ounce) ramekins.
10. Place ramekins in a large roasting pan.
11. Add hot water to pan to a depth of 1 inch; bake at 325 for 50 minutes or until center barely moves when pan is touched.
12. Remove ramekins from pan; cool on a wire rack. Cover and chill 4 hours.
13. Combine cracker crumbs and next 4 ingredients.
14. Spread mixture in a single layer on a baking sheet coated with cooking spray.
15. Bake at 325 for 25 minutes.
16. Let stand 5 minutes.
17. Place crumb mixture in a zip-top plastic bag, and coarsely crush using a meat mallet or small heavy skillet. Top each custard with 1 table-spoon whipped topping and about 2 teaspoons graham crumble.