1/2 can (16-ounce) Pumpkin pie mix*
1 Egg, slightly beaten
1/2 cup Milk
Streusel Topping (below)
Heat oven to 325 degrees. Mix pie mix, egg and milk until smooth. Pour into 2 ungreased 10-ounce custard cups. Sprinkle Streusel Topping on top. Place cups in baking pan, 9x9x2-inches; pour very hot water into pan to within 1/2-inch of tops of cups.
Bake until knife inserted halfway between center and edge comes out clean, about 1 hour. Remove cups from water.
Serve warm or chilled.
1/4 cup Brown sugar (packed)
2 Tablespoons Flour
2 Tablespoons Chopped pecans
1/4 teaspoon Cinnamon
2 Tablespoons Soft butter or margarine
Mix all ingredients with fork until crumbly.
*Left-over pumpkin pie mix can be frozen for future use.
Yield: 2 servings
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.