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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
  • Total Time
    Prep: 10 min. Bake: 35 min.
  • Makes
    2 servings


  • 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


  • 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
1 each: 345 calories, 14g fat (5g saturated fat), 131mg cholesterol, 420mg sodium, 47g carbohydrate (43g sugars, 2g fiber), 9g protein.

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