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pumpkin custard with pumpkin vanilla creme

(5 ratings)
knit1purl1 avatar
Blue Ribbon Recipe by
Pattie Turner
@knit1purl1
Floyd, VA

This is my take on Cracker Barrel's pumpkin custard with caramel mousse dessert. I think it is best if you use a soft-baked cookie. I couldn't find a soft-baked gingersnap so I used a molasses cookie by Archway and it was yummy. It is the perfect dessert for a chilly fall night. I hope you enjoy it!

Blue Ribbon Recipe

This may replace pumpkin pie on your holiday table. The pumpkin custard is similar to pumpkin pie filling. It's light, creamy, and super easy to make. There's just the right balance of sweetness and fall spices. Gingersnap cookies add a little crunch and are the perfect complement to the creamy custard. Spiced Cool Whip on top makes for a beautiful presentation. Try this if you want pumpkin pie but don't want to make a whole pie.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For pumpkin custard with pumpkin vanilla creme

  • 1 c
    fresh or canned pumpkin puree, drained
  • 1
    egg, beaten slightly
  • 1/2 c
    brown sugar, packed
  • 1/2 tsp
    salt
  • 1 1/2 tsp
    pumpkin pie spice
  • 1/2 tsp
    cinnamon
  • 1 Tbsp
    vanilla extract
  • 1 c
    evaporated milk
  • 1 pkg
    molasses or gingersnap cookies (soft baked)
  • 6 Tbsp
    French Vanilla flavored Cool Whip topping

How To Make pumpkin custard with pumpkin vanilla creme

  • Oven preheating.
    1
    Preheat oven to 325 deg.
  • Pumpkin, egg, sugar, salt, spices, vanilla, and milk combined.
    2
    Combine pumpkin with egg, sugar, salt, spices, and vanilla. Mix well. Stir in milk.
  • Batter poured into custard cups.
    3
    Pour mixture into custard cups. Set cups in a shallow pan of hot water.
  • Custard baking in the oven.
    4
    Bake for 40 to 50 minutes or until a knife inserted in the center comes out clean.
  • Cookie crumbled onto custard.
    5
    Crumble molasses or gingersnap cookies and fold the cookie pieces into the custard. About 1 tablespoon per custard cup.
  • Pinch of pumpkin pie spice added to Cool Whip.
    6
    Mix a pinch of pumpkin pie spice into the French Vanilla flavored Cool Whip.
  • Cool Whip and cookie on top of custard.
    7
    Add a dollop of spiced Cool Whip on top of the custard. Top with another molasses or gingersnap cookie. Serve warm.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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