Preheat oven to 350 degrees.
Place six 8-ounce ramekins on a cookie sheet.
In a small bowl, combine all the topping ingredients until thoroughly mixed and crumbly. Set aside.
Blend all of the pumpkin filling ingredients together using a standing mixer or hand mixer. Ladle the custard into the ramekins evenly, filling them almost to the top. Spoon the topping mixture onto the top of each full ramekin.
Bake for 35-40 minutes until the edges look cooked but the centers still jiggle a bit. Allow to cool for at least 20 minutes before serving. Serve warm or at room temperature.