Pumpkin Custards for 2

• 0.5 (16 ounce) can pumpkin pie mix
• 1 egg, slightly beaten
• 12 cup milk
• 14 cup brown sugar (packed)
• 2 tablespoons flour
• 2 tablespoons chopped pecans
• 14 teaspoon cinnamon
• 2 tablespoons soft butter

1. Heat oven to 325 degrees.
2. Mix pie mix, egg and milk until smooth.
3. Pour into 2 ungreased 10-ounce custard cups.
4. Sprinkle Streusel Topping (below) on top.
5. Place cups in baking pan, 9x9x2 inches; pour very hot water into pan to within 1/2 inch of tops of cups.
6. Bake until knife inserted halfway between center and edge comes out clean; about 1 hour.
7. Remove cups from water.
8. Serve warm or chilled.
9. Streusel topping:.
10. 1/4 cup brown sugar.
11. 2 tablespoons flour.
12. 2 tablespoons choppe dpecans.
13. 1/4 teaspoon cinnamon.
14. 2 tablespoons soft butter.
15. Mix all ingredients with fork until crumbly.

pumpkin pie mix, egg, milk, brown sugar, flour, pecans, cinnamon, butter

Taken from www.food.com/recipe/pumpkin-custards-for-2-265173 (may not work)