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
Crustless pumpkin pie? Oh yes! That's what we got with these Streusel-Topped Pumpkin Custards. Creamy pumpkin pie filling topped with a lid of candy and nuts. What's not to love?
Servings: 6
Calories: 424kcal
Equipment
- six 5-ounce ramekins
Ingredients
- 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
Instructions
- 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.
Notes
Notes: Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days. Nutritional values are approximate and based on 1 ramekin.
Nutrition
Calories: 424kcal | Carbohydrates: 56g | Protein: 10g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 328mg | Potassium: 479mg | Fiber: 3g | Sugar: 48g | Vitamin A: 11363IU | Vitamin C: 5mg | Calcium: 233mg | Iron: 2mg
sarah k. @ the pajama chef says
this looks heavenly! i love pumpkin anything 🙂
AllieZirkle says
count me in! i love love love pumpkin custards and pies! yum!
Ann M says
Nice to know I’m not the only that hides. I will share every and anything with my kids – even lay down my life for theirs. But I REFUSE to share anything on my plate on in my cup – some things are just off limits – and this dessert will be another thing off limits. Get your paws off, kids!
Nora@ The Dollar Hollering Homemaker says
This looks yummy! I just bought 51 cans of pumpkin so this will come in handy! Do you have any suggestions for making it egg free?
Debbi Does Dinner Healthy says
Looks delicious! I’m sure I would want to eat it all too, thanks!
yvette says
Now these look divine! Great idea individual cup portions.
Tracey says
So excited that it’s the season for pumpkin! This recipe sounds delicious!!
Mary E.S. says
For those of us with nut allergies,swap the nuts for oatmeal to get a basic streusel topping.
Ro says
I’m making this now but without the strudel. Only 15 minutes of baking time?
Jessica says
@Ro, you’re going to bake 20 min at high heat and then add the topping and reduce heat and bake for another 15 minutes.
Ro says
@Jessica,
Thanks Jess – actually – I am baking this as a pie without the strudel topping. The first go around I baked it for 40 minutes. I am baking it again tonight.