This has GOT to be my most favorite recipe for fall right now. The other night, we went out to eat and I got Cracker Barrel Pumpkin Custard with Gingersnap Cookies. Now, the original looks SO much better than mine, but the taste is still the same
Kayla found a recipe on the CopyCat recipe website for the Cracker Barrel Pumpkin Custard with Gingersnap Cookies. We used just plain nutmeg and cinnamon for ours instead of pumpkin pie spice (that stuff is ridiculously high). It tasted delicious, but I am hoping to find a coupon or find the pie spice on sale so that next time I make it I can follow the recipe exactly.
My daughter made the whipped cream. It was SO good. She crushed up gingersnaps and put them in the whipped cream after she made it.
- 8 egg yolks
- 1¾ cup pure pumpkin puree – 1 (15 ounce) can of pure pumpkin
- 1¾ cup heavy whipping cream
- ½ cup granulated sugar
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla
- 1 cup ginger snap cookies and about 8 ginger snap cookies that are whole
- 1 tablespoon melted butter
- 1 cup heavy whipping cream
- 1 tablespoons granulated sugar – if you have extra fine sugar this is best
- ½ teaspoon pumpkin pie spice
- Preheat oven to 350 degrees. Crack open 8 eggs, and separate the whites from the yolks. In a medium sized glass bowl add egg yolks and whisk until they are creamy. Add pumpkin,1/2 cup sugar, vanilla, 1¾ cups of heavy cream, and pumpkin pie spice and combine until all are incorporated. Cook custard mixture in a double boiler, and stir until custard has thickened, and a spoon remains coated when inserted into custard. Pour custard into either 8 custard dishes, or an 8 x 8 baking dish. Bake custard for about 30-35 minutes or until a spoon is inserted comes out clean. Halfway through the baking process combine the 1 cup gingersnaps and 1 tablespoon melted butter, and 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. If you are using small individual custard dishes check the custard at 20-25 minutes.
- Allow the custard to cool to room temperature. Just before serving mix the pumpkin pie spice infused whipped cream by whisking together the 1 cup whipping cream, 1 tablespoon granulated sugar, and ¼ teaspoon pumpkin pie spice until the whipped cream is thickened.
- Take a couple of gingersnap cookies and crunch them up to mix in with the whipped topping.