If you have leftover pumpkin then you’re going to love this delicious
 Pumpkin Custard with Oatmeal Crumb & Cream Cheese Topping!
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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!

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Ingredients are as follows: 

custard:
1 C pumpkin
1 egg
1/2 C half-n-half
1/3 C brown sugar
1/2 tsp. pumpkin pie spice
1 tsp. vanilla

topping:
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 

Directions:  

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.

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Pour into greased ramekins and place into a glass dish.

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Pour hot water into the pan around the ramekins; about an inch of water. 

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Place in the oven and bake for 15 minutes.  While they’re baking mix together the oatmeal, brown sugar, flour and vanilla.

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Mix in the softened butter until a crumble forms.

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Remove ramekins from the oven and evenly sprinkle the crumble on top. 

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Place back in the oven and bake an additional 25-30 minutes; until golden brown.  Remove from the oven and allow to cool.

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Mix the cream cheese, powdered sugar and milk together.

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Place a dollop onto each ramekin; sprinkle with nutmeg (if desired) and enjoy!

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