Created by Mikekey on November 18, 2011
Step 1: Preheat oven to 325F. Coat two 8-oz custard cups or small casseroles with nonstick cooking spray.
Step 2: In a bowl, beat the egg and stir in 1/4 cup brown sugar, vanilla, salt, 1/4 teaspoon ground cinnamon, allspice, ginger and nutmeg.
Step 3: Mix in pumpkin and evaporated milk.
Step 4: Divide evenly between the 2 prepared dishes.
Step 5: Bake for 20 minutes.
Step 6: For the Topping: Combine 1 tablespoon brown sugar, flour and cinnamon in a small bowl. Cut in cold butter until crumbly. Stir in pecans and candied ginger.
Step 7: When custard has baked 20 minutes, sprinkle topping over each custard. Bake another 15 minutes, or until knife inserted in center comes out clean.
Step 8: Cool for 10 minutes if serving warm. Cool to room temperature otherwise. Serve topped with a dollop of whipped topping, if using.