One of my very favorite fall desserts is Streusel-Topped Pumpkin Pie. I could eat the whole thing. Truly.
This recipe is so easy – open a few cans, an egg, some spices and whisk away. It comes together in minutes. Top it with a streusel topping and you’re good to go.
Oh my, are you ever!
For years I’ve wondered about cooking the custard filling in individual ramekins. Not only does it look a little more elegant and make it easier to serve, but it’s a little lower in carbs. If that kind of thing bothers ya.
This week I busted out and tried it. The result? Delicious, just-for-you, happiness in a cup! The ideal dessert for the mom who wants to hide in a closet with a little dessert without having to share.
Streusel - Topped Pumpkin Custards
- six 5-ounce ramekins
- 1 15-ounce can pumpkin puree
- 1 14-ounce can sweetened, condensed milk
- 1 egg
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 cup brown sugar firmly packed
- 2 tbsp unbleached, all-purpose flour
- 2 tbsp butter (cold)
- 3/4 cup chopped nuts
- Preheat the oven to 425°. Place six 5-ounce ramekins on a rimmed baking sheet. Grease the ramekins with nonstick cooking spray.
- In a large mixing bowl, beat the pumpkin, sweetened condensed milk, egg, cinnamon, ginger, nutmeg and salt. Pour this mixture into the prepared ramekins. Bake 15 minutes.
- Meanwhile, in a small mixing bowl, combine the brown sugar and flour. Cut in the butter until crumbly. Stir in the nuts.
- Remove the tray from the oven. Reduce the oven temp to 350°. Sprinkle 1/4 cup streusel mixture over each ramekin.
- Return the tray to the oven and bake an additional 20 minutes or until set. Cool on a rack before chilling the custards in the refrigerator.
- Serve the custards with whipped cream.