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Pumpkin Streusel Custard Recipe

Pumpkin Streusel Custard Recipe

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. YIELD: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 cooked or 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 or margarine
  • 2 tablespoons chopped pecans


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

Reviews for Pumpkin Streusel Custard

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Reviewed Nov. 23, 2013

"Great fall dessert! I doubled for 4 people. Wonderful flavor and easy dessert without worry of a crust."

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