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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Coat eight 6-ounce ramekins with cooking spray. Place ramekins in two 2-quart square baking dishes.
In a medium bowl, combine evaporated milk, pumpkin, eggs, maple syrup, egg product and vanilla. In a small bowl, sift together 1/2 teaspoon ground nutmeg, salt and allspice. Add spice mixture to the pumpkin mixture; beat with a wire whisk until well mixed.
In a small bowl, combine walnuts, oats, brown sugar and the remaining 1/4 teaspoon ground nutmeg. Add melted butter; stir just until combined.
Divide pumpkin mixture evenly among the prepared ramekins. Place baking dishes on the oven rack. Pour enough boiling water into baking dishes to reach halfway up the sides of the ramekins. Bake 15 minutes. Carefully top each with about 1 tablespoon of the nut mixture. Bake 15 to 20 minutes more or until a knife inserted near the centers comes out clean.
Carefully remove ramekins from water; cool on a wire rack for 30 minutes. Cover and chill for 2 to 8 hours before serving. To serve, top with whipped dessert topping and, if desired, sprinkle with freshly grated nutmeg.