Dessertscopykat5.0
Cracker Barrel Pumpkin Custard with Gingersnaps
Rich, creamy pumpkin custard topped with buttery gingersnap crumbs and spiced whipped cream. Better than the restaurant version!
👥 8 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 30 min🔥 Cook: 35 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●baking dish
📝 Preparation Steps
1
Preheat oven to 350 degrees.
2
Crack open 8 eggs, and separate the whites from the yolks.
3
In a medium-sized glass bowl, add egg yolks and whisk until they are creamy.
egg yolks8
4
Add pumpkin,1/2 cup sugar, vanilla, 1 3/4 cups of heavy cream, and pumpkin pie spice and combine until all are incorporated.
vanilla1 teaspoon
5
Cook custard mixture in a double boiler. Stir until the custard has thickened and a spoon remains coated when inserted into the custard.
6
Pour custard into either 8 custard dishes or an 8 x 8 baking dish. Bake custard for about ⏱️ 20-25 minutes for custard dishes or ⏱️ 30-35 minutes for baking dish, until a spoon is inserted comes out clean.
7
Halfway through the baking process combine the 1 cup gingersnaps and 1 tablespoon melted butter, and
melted butter1 tablespoon
8
Sprinkle the crumb mixture over the custard while it is baking by removing the dishes from the oven, adding gingersnap crumb mixture, and returning the dishes to the oven to finish baking.
9
Allow the custard to cool to room temperature.
10
Just before serving, whisk or beat together 1 cup whipping cream, 1 tablespoon granulated sugar, and 1/4 teaspoon pumpkin pie spice until the whipped cream is thickened.
cup granulated sugar1/2granulated sugar ( if you have extra fine sugar this is best)1 tablespoonsteaspoon pumpkin pie spice1/2
11
Serve pumpkin custard with pumpkin spice flavored whipped cream.
Nutrition Facts
calories
487 kcal
fat Content
38 g
serving Size
1 serving
fiber Content
1 g
sugar Content
18 g
sodium Content
126 mg
protein Content
5 g
cholesterol Content
311 mg
carbohydrate Content
32 g
saturated Fat Content
21 g
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