Pumpkin Streusel Custard Recipe

Pumpkin Streusel Custard Recipe


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


1 tablespoon brown sugar

2 teaspoons all-purpose flour

1/4 teaspoon ground cinnamon

1 teaspoon cold butter

2 tablespoons chopped pecans

How to make it

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 near the center comes out clean.
Yield: 2 servings.