Pumpkin Streusel Custard

Pumpkin Streusel Custard

INGREDIENTS:
1 egg

1/4 cup packed Splenda brown sugar

1/4 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 teaspoon each ground allspice, ginger and nutmeg

2/3 cup cooked or canned pumpkin (not the pumpkin pie mix)

1/2 cup evaporated milk

TOPPING: (I doubled this recipe for the topping)

1 tablespoon brown sugar

2 teaspoons all-purpose flour

1/4 teaspoon ground cinnamon

1 teaspoon cold butter or margarine

2 tablespoons chopped pecans

 PREP 10 min.
COOK 35 min.
TOTAL 45 min.

DIRECTIONS

 In a mixing bowl, beat the egg. Add brown sugar, vanilla, salt and spices. Stir in pumpkin and milk. Pour into two greased 8- or 10-oz. custard cups. Bake at 325 for 20 minutes.
 
Meanwhile, for topping, combine brown sugar, flour and cinnamon in a small bowl. Cut in butter until crumbly; stir in pecans. Sprinkle over custard. Bake 15 minutes longer or until a knife inserted near the center comes out clean. Yield: 2 servings.