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Pumpkin Streusel Custard

 Pumpkin Streusel Custard
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
2 ServingsPrep: 10 min. Bake: 35 min.

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

Directions

  • 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.
Nutritional Facts: 1 serving (1 each) equals 345 calories,

2 of 2

Pumpkin Streusel Custard (continued)

Nutritional Facts: 14 g fat (5 g saturated fat), 131 mg cholesterol, 420 mg sodium, 47 g carbohydrate, 2 g fiber, 9 g protein.