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 one of the Cracker Barrel Old Country Stores, you can still sample the flavor of this dessert with this copycat recipe.
Cracker Barrel Old Country Store is known for its seasonal offerings, one of which is Pumpkin Custard N’ Ginger Snaps. This delectable dish is a rich and creamy custard with a topping of ginger snaps and a dollop of whipped cream infused with pumpkin pie spice. This is the perfect dessert if you are looking for something other than pumpkin pie, and you can make it at home with this copycat pumpkin pie recipe.
Pumpkin is a wonderful fall flavor, and this pumpkin custard recipe became one of my favorites after I first tried it for one Thanksgiving dinner. I honestly don’t know why we don’t prepare more dishes with pumpkin, which can be made sweet or savory. This dish has delicious and complex flavors, and you can prepare it as one large family-style dessert or in individual custard dishes.
- Click here for more copykat pumpkin recipes.
If you have never made a custard, don’t let this stop you from trying. Custard making isn’t too complicated. This pumpkin custard recipe begins as a stovetop pumpkin custard cooked in a double boiler before it gets baked in the oven. If you don’t have a fancy double boiler, simply take a medium-size pot, fill it with a couple of inches of water and place a heatproof metal or glass mixing bowl on top.
Custard Making Basics
Custard is a rich, thick, creamy dessert that can be sweet or savory. Its basic ingredients are eggs or egg yolks, cream or milk, flavorings (nutmeg, vanilla, etc.), and, optionally, sweeteners (e.g., sugar or honey). Basic custards use eggs alone for thickening and setting. Some custard recipes use a small amount of starch for more thickening power – cornstarch, flour, tapioca, arrowroot, potato starch.
Custards can be prepared in two ways:
- Stirred: Gentle cooking on the stovetop
- Baked: In the oven (in this recipe, the stovetop pumpkin custard is followed by baking in the oven).
After cooking, custards are allowed to cool to gel further.
How to Store Custard
The custard needs to be refrigerated. After cooking, let the custard cool for about 5-10 minutes. Take a piece of plastic wrap big enough to cover the custard and pierce it in about a dozen places with a toothpick. Place the pierced wrap directly onto the surface of the custard and refrigerate it to set. The wrap should touch the custard’s surface to prevent milk proteins from forming a thin crust on the top. The custard will keep it this way for 2-3 days. You can even freeze custard – click here to read how.
Cracker Barrel Pumpkin Custard with Gingersnap Crust
Here’s a list of what you need:
- Egg yolks
- Pumpkin puree
- Heavy whipping cream
- Granulated sugar
- Pumpkin pie spice
- Ginger snap cookies
How to Make Pumpkin Custard
- In a medium-sized bowl, whisk egg yolks until they are creamy.
- Add pumpkin, sugar, vanilla, heavy cream, and pumpkin pie spice. Whisk until well-blended.
- Cook custard mixture in a double boiler, stirring until the custard has thickened and a spoon remains coated when inserted into the custard.
- Pour the custard into ramekins or a baking dish.
- Bake the custard at 350 degrees for 20 to 25 minutes for ramekins or 30 to 35 minutes for baking dish, until a spoon is inserted comes out clean.
- Combine crumbled gingersnaps and melted butter.
- Halfway through baking, sprinkle the crumb mixture over the custard.
- Allow the custard to cool to room temperature.
- Just before serving, combine whipping cream and pumpkin pie spice. Beat until the cream is thickened to firm peaks.
- Serve the pumpkin custard with pumpkin pie spiced whipped cream.
Love Cracker Barrel desserts? Try these delicious copycat recipes!
- Banana Pudding in a Jar
- Chocolate Cobbler
- Chocolate Coca Cola Cake
- Old Fashioned Carrot Cake
- S’more Dessert
- Strawberry Shortcake
Favorite Pumpkin Recipes
- Better than Starbucks Pumpkin Bread
- Layered Pumpkin Dessert
- Olive Garden Pumpkin Cheesecake
- Pumpkin Latte Starbucks
- Pumpkin Pancakes
- Pumpkin Pie Dip
- Pumpkin Spice Muffins
Cracker Barrel Pumpkin Custard N 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 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
- 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.