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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 2 |
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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 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 king arthur unbleached all-purpose flour |
1/4 teaspoon ground cinnamon |
1 teaspoon cold butter |
2 tablespoons chopped pecans |
Directions:
1. 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.
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