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?
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 ¼ 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.