PUMPKIN CUSTARDS

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.

Streusel Topping:
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

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Creative Cooking
By
Lydia Critchley