Pumpkin Pecan Crisps

8
Servings
20m
Prep Time
50m
Cook Time
1h 10m
Ready In


"A creamy warmly-spiced custard hiding beneath a nutty crunchy streusel topping. The folks at Real Simple say it’s like an individually made pumpkin pie with the crust on top. You can substitute any nut you like for the pecans. And these can be much more than "just" dessert - try serving these with a dollop of Greek yogurt and call it breakfast."

Original recipe yields 8 servings
OK
  • FOR THE TOPPING:
  • FOR THE PUMPKIN FILLING
  • FOR THE WHIPPED CREAM

Nutritional

  • Serving Size: 1 (184.2 g)
  • Calories 487.1
  • Total Fat - 21.9 g
  • Saturated Fat - 12.7 g
  • Cholesterol - 135.5 mg
  • Sodium - 193.4 mg
  • Total Carbohydrate - 69.6 g
  • Dietary Fiber - 1.6 g
  • Sugars - 52.9 g
  • Protein - 6.1 g
  • Calcium - 59.8 mg
  • Iron - 1.3 mg
  • Vitamin C - 5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 325°F. Coat 8 10-oz. ramekins with cooking spray; place prepared ramekins on a baking sheet.

PREPARE THE TOPPING


Step 2

Toss together pecans, light brown sugar, granulated sugar, flour, oats and salt in a medium bowl. Drizzle butter over top; toss well to combine.

PREPARE THE PUMPKIN FILLING


Step 3

Whisk together all pumpkin filling ingredients in a large bowl. Divide mixture evenly among prepared ramekins, about 1/3 cup per ramekin.

Step 4

Bake in preheated oven 20 minutes. Remove from oven.

Step 5

Sprinkle the pecan topping evenly over ramekins, about ⅓ cup per ramekin. Return to oven, and bake 10 minutes. Increase heat to broil, and broil until topping browns, 2 to 3 minutes. Cool 20 minutes.

PREPARE THE WHIPPED CREAM


Step 6

Beat cream, powdered sugar, and vanilla on high speed with an electric mixer until soft peaks form.

Step 7

Serve the crisps warm or at room temperature, topped with the whipped cream.

Tips & Variations


No special items needed.

Tags : Desserts

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