Crunchy Pecan Pumpkin Custard

• 3 eggs
• 16 oz. canned pumpkin
• 12 oz. evaporated milk
• 3/4 cup 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 brown sugar
• 2 tablespoons flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons butter
• 1/2 cup pecans, coarsely chopped

Instructions:
In a medium 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 teaspoon orange peel. Fold in container of Cool Whip. Pour pumpkin mixture into 12 (6 oz.) custard cups or one 2-quart square baking dish. Bake at 350F until sides just start to set, allowing 20 minutes for cups and 45 minutes 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 minutes more or until knife inserted near center comes out clean. Serve warm.