Cinnamon Streusel Pumpkin Ecstasy

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ready In: 30 Minutes

Servings: 8

This recipe was inspired by one found in a Cooking Light Holiday Cookbook and adapted for my families tastes. The streusel topping is a lovely change from your average pumpkin pie! If you prefer your pie with a crust just use a 9 prepared pie shell and bake it for 50-60 minutes. If you don't have ramekins or custard dishes you can also prepare this recipe in a regular pie plate.

Ingredients:

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

2 large eggs

1 (15 ounce) can solid pack pumpkin, unsweetened

1 (14 ounce) can fat-free condensed milk, sweetened

1/3 cup all-purpose flour

1/3 cup dark brown sugar, packed

1/4 cup quick-cooking oats

1/4 cup pecans, chopped

1 teaspoon ground cinnamon

1/8 teaspoon ground ginger

2 tablespoons butter or 2 tablespoons butter substitute

2 -3 teaspoons water

cooking spray

whipped topping (optional)

Directions:

1. Preheat oven to 350°F.
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. Cut in butter with a large fork or pastry knives until crumbly. Sprinkle with water and toss with a fork until lightly moistened.
5. Pour pumpkin mixture evenly into the Ramekins and sprinkle each with the streusel mixture.
6. 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. Remove from oven.
7. Serve either hot or cold.
8. Excellent if topped with low fat whipped topping.

By RecipeOfHealth.com