November 06, 2016
Desserts, Dairy, Eggs,
Vegetables, Pumpkin, Kid Pleaser, Kids Can Do It, Christmas, Entertaining, Fall/Autumn, Thanksgiving, Winter, Oven Bake, Vegetarian, Heavy Cream, Kosher Dairy more
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"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."
Preheat oven to 325°F. Coat 8 10-oz. ramekins with cooking spray; place prepared ramekins on a baking sheet.
Toss together pecans, light brown sugar, granulated sugar, flour, oats and salt in a medium bowl. Drizzle butter over top; toss well to combine.
Whisk together all pumpkin filling ingredients in a large bowl. Divide mixture evenly among prepared ramekins, about 1/3 cup per ramekin.
Bake in preheated oven 20 minutes. Remove from oven.
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.
Beat cream, powdered sugar, and vanilla on high speed with an electric mixer until soft peaks form.
Serve the crisps warm or at room temperature, topped with the whipped cream.
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