Rating: 4.5 stars
2 Ratings
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  • 2 Ratings

Alright, alright, we know some of you still need your pumpkin pie fix. So we dreamed up this inverted pie-like dessert just for you: A creamy warmly-spiced custard hides beneath a nutty crunchy streusel topping. It’s like an individually made pumpkin pie with the crust on top. You can substitute any nut you like for the pecans—walnuts or almonds would be nice—and feel free to have some fun with the whipped cream. Crème fraiche would be an unexpected twist but we might even serve these with a dollop of Greek yogurt and call it breakfast.

Deb Wise

Gallery

Credit: Max Kelly

Recipe Summary

hands-on:
20 mins
total:
1 hr 10 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

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

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  • Prepare the Topping: 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: Whisk together all pumpkin filling ingredients in a large bowl. Divide mixture evenly among prepared ramekins, about ⅓ cup per ramekin. Bake in preheated oven 20 minutes.

  • Remove from oven. Sprinkle 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: Beat cream, powdered sugar, and vanilla on high speed with an electric mixer until soft peaks form. Serve crisps warm or room temperature topped with whipped cream.

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