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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.