Pumpkin Streusel Custard

• 1 egg
• 1/4 cup packed 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 canned pumpkin
• 1/2 cup evaporated milk
• 1 tablespoon brown sugar
• 2 teaspoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1 teaspoon cold butter
• 2 tablespoons chopped pecans

1. In a 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 325u0b0 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 in the center comes out clean.

egg, brown sugar, vanilla, salt, ground cinnamon, ground allspice, pumpkin, milk, brown sugar, flour, ground cinnamon, cold butter, pecans

Taken from www.tasteofhome.com/recipes/pumpkin-streusel-custard/ (may not work)