Pumpkin Streusel Custard

INGREDIENTS (custard):
1 egg
1/4 cup packed brown sugar
1/4 tsp. vanilla extract
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. ground allspice
1/8 tsp. ground ginger
1/8 tsp. ground nutmeg
2/3 cup canned pumpkin
1/2 cup evaporated milk

INGREDIENTS (topping):
1 tbsp. brown sugar
2 tsp. flour
1/4 tsp. ground cinnamon
1 tsp. cold butter
2 tbsp. chopped pecans

DIRECTIONS:
In a mixing bowl, beat the egg. Add brown sugar, vanilla extract, salt, and spices. Stir in the pumpkin and milk. Pour into two greased 8- or 10-ounce ramekins. Bake at 325 for 20 minutes.

For the topping, combine the brown sugar, flour, and cinnamon in a small bowl. Cut in the butter until crumbly. Stir in the pecans. Sprinkle topping over the custards and bake 15 minutes longer.

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