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    Pumpkin Streusel Custard


    Source of Recipe


    Lori Bakes

    Recipe Introduction


    Recipe by Lori Bakes

    List of Ingredients




    Custard:
    1 egg
    1/4 C packed brown sugar
    1/4 tsp vanilla
    1/4 tsp salt
    1/4 tsp cinnamon
    1/8 tsp each allspice, ginger, and nutmeg
    2/3 C cooked pumpkin
    1/2 C vanilla Almond milk

    Topping:
    1 TBS brown sugar
    2 tsp GFCF flour blend
    1/4 tsp cinnamon
    1 tsp GFCF margarine*(can replace with oil for corn & soy free)
    2 TBS chopped pecans

    Recipe



    In a mixing bowl, beat the egg.

    Add brown sugar, vanilla, spices and salt.

    Stir in the pumpkin and milk.

    Pour into 2 greased 8 or 10 ounce custard cups.

    Bake at 325 for 20 minutes.

    Meanwhile combine the brown sugar, flour and cinnamon in a small bowl and cut in the margarine until crumbly.

    Stir in the pecans.

    Sprinkle over the custard and bake for an additional 15 minutes or until a knife inserted near the center comes out clean.

    Yield: 2 servings

    Lori's Notes: I used crumbled up GFCF cinnamon graham crackers instead of flour and pecans because a few of my kids are not crazy about nuts. It worked out beautifully.


 

 

 


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