Pumpkin Custard With Crunchy Pecan Topping

Heat oven to 325 degrees F. Have ready a deep 2-quart baking dish or souffle dish.

Whisk eggs in a large bowl to blend. Whisk in remaining custard ingredients until well blended.

Pour into ungreased baking dish. Bake 45 minutes or until sides of custard start to gel.

Meanwhile make topping: Mix sugar, flour, and cinnamon in a small bowl. With a pastry blender or fork, cut in butter until mixture resembles very coarse crumbs. Stir in pecans.

Remove custard from oven and sprinkle with topping. Bake 35 to 40 minutes longer until a knife inserted near center comes out clean. (Center may still jiggle but will become firm on standing.)

Remove to a wire rack to cool. Serve warm or at room temperature, or refrigerate up to 5 days.

For an extra treat, top each serving with cold milk, whipped cream or vanilla ice cream.