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.
- 15 oz. can solid pack pumpkin
- 14 oz. can sweetened condensed milk
- 1 egg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 c. firmly packed brown sugar
- 2 tablespoons flour
- 2 tablespoons cold butter
- 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.
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.
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this looks heavenly! i love pumpkin anything 🙂
count me in! i love love love pumpkin custards and pies! yum!
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!
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?
Looks delicious! I’m sure I would want to eat it all too, thanks!
Now these look divine! Great idea individual cup portions.
So excited that it’s the season for pumpkin! This recipe sounds delicious!!
For those of us with nut allergies,swap the nuts for oatmeal to get a basic streusel topping.
I’m making this now but without the strudel. Only 15 minutes of baking time?
@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.
@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.