PUMPKIN STREUSEL CUSTARD

Pumpkin Streusel Custard image

This is a delectable dessert for chilly fall and winter days. The streusel topping complements the smooth, spicy custard to perfection. I adjusted a dessert recipe in my files to come up with this two-serving version. -Maxine Smith, Owanka, South Dakota

Provided by Taste of Home

Time 45m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

1 egg
1/4 cup packed brown sugar
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon each ground allspice, ginger and nutmeg
2/3 cup canned pumpkin
1/2 cup evaporated milk
TOPPING:
1 tablespoon brown sugar
2 teaspoons all-purpose flour
1/4 teaspoon ground cinnamon
1 teaspoon cold butter
2 tablespoons chopped pecans

Steps:

In a bowl, beat the egg. Add brown sugar, vanilla, salt and spices. Stir in pumpkin and milk. Pour into two greased 8- or 10-oz. custard cups. Bake at 325° for 20 minutes. Meanwhile, for topping, combine brown sugar, flour and cinnamon in a small bowl. Cut in butter until crumbly; stir in pecans. Sprinkle over custard. Bake 15 minutes longer or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 345 calories, Fat 14g fat (5g saturated fat), Cholesterol 131mg cholesterol, Sodium 420mg sodium, Carbohydrate 47g carbohydrate (43g sugars, Fiber 2g fiber), Protein 9g protein.