Streusel – Topped Pumpkin Custards

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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.

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Streusel - Topped Pumpkin Custards
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
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?
Course: Dessert
Cuisine: American
Keyword: crustless pumpkin pie, pumpkin custard, pumpkin dessert
Servings: 6
Calories: 424 kcal
Author: Jessica Fisher
Ingredients
  • 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
Instructions
  1. Preheat the oven to 425°. Place six 5-ounce ramekins on a rimmed baking sheet. Grease the ramekins with nonstick cooking spray.
  2. 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.
  3. Meanwhile, in a small mixing bowl, combine the brown sugar and flour. Cut in the butter until crumbly. Stir in the nuts.
  4. Remove the tray from the oven. Reduce the oven temp to 350°. Sprinkle 1/4 cup streusel mixture over each ramekin.
  5. 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.
  6. Serve the custards with whipped cream.
Recipe 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 Facts
Streusel - Topped Pumpkin Custards
Amount Per Serving
Calories 424 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 7g44%
Cholesterol 60mg20%
Sodium 328mg14%
Potassium 479mg14%
Carbohydrates 56g19%
Fiber 3g13%
Sugar 48g53%
Protein 10g20%
Vitamin A 11363IU227%
Vitamin C 5mg6%
Calcium 233mg23%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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Comments

  1. this looks heavenly! i love pumpkin anything 🙂

  2. AllieZirkle says

    count me in! i love love love pumpkin custards and pies! yum!

  3. 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!

  4. 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?

  5. Looks delicious! I’m sure I would want to eat it all too, thanks!

  6. Now these look divine! Great idea individual cup portions.

  7. So excited that it’s the season for pumpkin! This recipe sounds delicious!!

  8. Mary E.S. says

    For those of us with nut allergies,swap the nuts for oatmeal to get a basic streusel topping.

  9. 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.

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