Every year it seems like I have pumpkin leftover. I normally make pumpkin roll, but this year my daughter asked if I could make something different so I came up with this delicious Pumpkin Custard with Oatmeal Crumb and Cream Cheese Topping! This is such a simple dessert and it only takes a few standard ingredients that you most likely have at home. For the topping I made an oatmeal crumb and added a dollop of sweetened cream cheese. You could also add whipped topping or even vanilla ice cream…simple & delicious!
Ingredients are as follows:
1 C pumpkin
1/2 C half-n-half
1/3 C brown sugar
1/2 tsp. pumpkin pie spice
1 tsp. vanilla
1/2 C oatmeal
1/4 C brown sugar
1 Tbsp. flour
1 tsp. vanilla
1 Tbsp. butter, softened
2 ounces cream cheese, softened
1/4 C powdered sugar
1 tsp. milk
Preheat oven to 350 degrees; grease four 6 inch ramekins.
Mix the pumpkin, egg, half-n-half, brown sugar, pumpkin pie spice and vanilla together.
Pour into greased ramekins and place into a glass dish.
Pour hot water into the pan around the ramekins; about an inch of water.
Place in the oven and bake for 15 minutes. While they’re baking mix together the oatmeal, brown sugar, flour and vanilla.
Mix in the softened butter until a crumble forms.
Remove ramekins from the oven and evenly sprinkle the crumble on top.
Place back in the oven and bake an additional 25-30 minutes; until golden brown. Remove from the oven and allow to cool.
Mix the cream cheese, powdered sugar and milk together.
Place a dollop onto each ramekin; sprinkle with nutmeg (if desired) and enjoy!