Cracker Barrel Pumpkin Custard N’ Ginger Snaps is a seasonal offering at the Cracker Barrel Old Country store. Looking for something other than pumpkin pie? This is a rich and creamy homemade custard with a ginger snap topping, and a dollop of pumpkin pie spice infused whipped cream. If you aren’t near to one of the Cracker Barrel Old Country Stores, you can still sample the flavor of this dessert with this CopyKat recipe.
Cracker Barrel Pumpkin Custard N’ Ginger Snaps
This has to be one of my favorite recipes that I have tried this fall. Pumpkin is a wonderful flavor of the fall. I honestly don’t know why we don’t prepare more dishes with pumpkin. Pumpkin can be made sweet or savory. This dish is wonderfully complex and you can prepare this in individual custard dishes, or you can make it in a larger dish and serve this one family style.
If you have never made a custard before, don’t let this stop you from trying this recipe. Custard making isn’t too complicated. You will need to cook this custard on the stove top in a double boiler before baking this in the oven. If you don’t have a fancy double boiler simply take a medium size pot fill it until you have a couple of inches of water in the pot, and place a glass bowl on top.
Cracker Barrel Pumpkin Custard N Ginger Snaps
Every fall Cracker Barrel serves up this amazing pumpkin custard and ginger snaps.
- 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 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
- 1/2 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, 1 3/4 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 the 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 1/4 teaspoon pumpkin pie spice until the whipped cream is thickened.