Every fall, Cracker Barrel transforms their dessert menu with seasonal favorites that capture the essence of autumn comfort. Their Pumpkin Custard N’ Ginger Snaps became my obsession after one memorable Thanksgiving dinner, where its silky texture and warming spices completely overshadowed traditional pumpkin pie. This rich, creamy custard topped with buttery gingersnap crumbs and a cloud of pumpkin spice whipped cream offers everything you love about fall desserts in one elegant dish.
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Table of Contents
Why This Recipe Works
The secret to this custard’s restaurant-quality texture lies in the double-cooking method. Starting on the stovetop allows you to control the thickening process, while the oven finish sets the custard to perfection. The gingersnap topping added halfway through baking creates the ideal contrast between creamy custard and crunchy spiced cookies without burning the delicate crumbs.
Ingredients
For the Pumpkin Custard:
- Egg yolks (6 large) – Provide richness and act as the primary thickening agent
- Pumpkin puree (1 cup pure pumpkin, not pie filling) – Delivers authentic fall flavor and smooth texture
- Heavy whipping cream (2 cups) – Creates the luxurious, silky custard base
- Granulated sugar (â…” cup) – Sweetens and helps achieve proper custard consistency
- Pumpkin pie spice (1 teaspoon) – Adds warming notes of cinnamon, nutmeg, and ginger
- Vanilla extract (1 teaspoon pure vanilla) – Enhances overall flavor depth
For the Gingersnap Topping:
- Ginger snap cookies (1 cup crushed) – Provides spiced crunch and textural contrast
- Butter (3 tablespoons melted) – Binds crumbs and adds richness
For the Spiced Whipped Cream:
Pumpkin pie spice (¼ teaspoon) – Echoes custard flavors in the cream
Heavy whipping cream (1 cup cold) – Creates light, airy topping
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.
Storage and Serving Instructions
Refrigerator Storage: Cover custard surface directly with plastic wrap (pierce holes to prevent condensation). Store for up to 3 days.
Freezing: Custard can be frozen for up to 1 month, though the texture may become slightly grainy upon thawing.
Serving Temperature: Always serve chilled for the best texture and flavor.
Cracker Barrel Pumpkin Custard with Gingersnaps
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.Â
- 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.Â
- 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.Â
- 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.
Nutrition
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
Check out my Thanksgiving dessert recipes and the best copycat Cracker Barrel recipes here on CopyKat!
I thought this was good. Husband loved it but I think I left in double boiler a bit too long. Was heavier and not so light as C.B.
Stephanie, thank you for posting this recipe. It’s one of my favorites and I have to drive a long way to the nearest C. B. Any chance you have a recipe for CB’s cheddar apple chicken?
I do not have this recipe, but I will keep it in mind.
Thank you Stephanie
How long does this stay good after u make it???
I think for a couple of days.
could you make a pie crust made of the gingersnaps instead? would that work with the pumpkin custard?
I believe you could turn this into pie if that is the question. I think this may make enough filing for two pie pans.
FO I need to put the custard cups in water when cooking?
I don’t find it necessary to do that to make the custard.
We loved this custard.