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Pumpkin Pie Custard With Corn Flake Crumble
  • SERVES: 4 or 6 (depending on size of ramekins; recipe can be doubled)
  • PREP: 15 minutes
  • TOTAL TIME: 4 hours (includes chilling time)

Pumpkin dessert, but different.

For the pumpkin pie custard:

  • 1 cup whole milk
  • 3 eggs
  • ½ cup sugar
  • ½ cup canned pumpkin pie filling (the kind with spices/sugar already in it!)
  • Pinch fine sea salt

For the corn flake crumble:

  • 3 cups corn flakes cereal
  • 6 tablespoons cold unsalted butter, cut into ¼-inch cubes and slightly softened
  • 1 tablespoon sugar
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground cinnamon

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