Cinnamon Streusel Pumpkin Ecstasy

• 1 teaspoon ground cinnamon
• 14 teaspoon ground allspice
• 14 teaspoon ground ginger
• 14 teaspoon ground nutmeg
• 18 teaspoon ground cloves
• 2 large eggs
• 1 (15 ounce) can solid pack pumpkin, unsweetened
• 1 (14 ounce) can fat-free condensed milk, sweetened
• 13 cup all-purpose flour
• 13 cup dark brown sugar, packed
• 14 cup quick-cooking oats
• 14 cup pecans, chopped
• 1 teaspoon ground cinnamon
• 18 teaspoon ground ginger
• 2 tablespoons butter or 2 tablespoons butter substitute
• 2 -3 teaspoons water
• cooking spray
• whipped topping (optional)

1. Preheat oven to 350F.
2. Lightly spray 8 ramekins or custard cups with cooking oil.
3. Prepare filling by combining first 8 ingredients in a large bowl, mix with an electric blender or whisk.
4. Prepare streusel by combining flour and next 5 ingredients in a bowl.
5. Cut in butter with a large fork or pastry knives until crumbly.
6. Sprinkle with water and toss with a fork until lightly moistened.
7. Pour pumpkin mixture evenly into the Ramekins and sprinkle each with the streusel mixture.
8. Place on a baking sheet and bake for 30-45 minutes until streusel is browned and a knife inserted into the center of one comes out clean.
9. Remove from oven.
10. Serve either hot or cold.
11. Excellent if topped with low fat whipped topping.

ground cinnamon, ground allspice, ground ginger, ground nutmeg, ground cloves, eggs, solid pack pumpkin, condensed milk, flour, brown sugar, oats, pecans, ground cinnamon, ground ginger, butter, water, cooking spray, topping

Taken from www.food.com/recipe/cinnamon-streusel-pumpkin-ecstasy-197602 (may not work)