0 from 6 votes
Cracker Barrel Pumpkin Custard N Ginger Snaps
Every fall Cracker Barrel serves up this amazing pumpkin custard with gingersnap crust and pumpkin pie spice flavored whipped cream. You can make it at home with this copycat recipe.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings: 8
Calories: 487 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 8 egg yolks
- 1 3/4 cup pure pumpkin puree - 1 (15 ounce) can of pure pumpkin
- 1 3/4 cup heavy whipping cream
- 1/2 cup granulated sugar
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- 1 cup ginger snap cookie crumbles 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
- 1/2 teaspoon pumpkin pie spice
Instructions
- 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, 1 3/4 cups of heavy cream, and pumpkin pie spice and combine until all are incorporated.
- Cook custard mixture in a double boiler. Stir until the custard has thickened and a spoon remains coated when inserted into the custard.
- 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.
- 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.
- Allow the custard to cool to room temperature.
- 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.
- Serve pumpkin custard with pumpkin spice flavored whipped cream.
Cup of Yum
Nutrition Information
Calories
487kcal
(24%)
Carbohydrates
32g
(11%)
Protein
5g
(10%)
Fat
38g
(58%)
Saturated Fat
21g
(105%)
Cholesterol
311mg
(104%)
Sodium
126mg
(5%)
Potassium
240mg
(7%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
9845IU
(197%)
Vitamin C
2.7mg
(3%)
Calcium
104mg
(10%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 487
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 38g | 58% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 311mg | 104% |
| Sodium | 126mg | 5% |
| Potassium | 240mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 9845IU | 197% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 104mg | 10% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.