Cracker Barrel Pumpkin Custard with Gingersnaps: Easy Copycat Recipe

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.

pumpkin custard with gingersnap crust and pumpkin pie spice whipped cream

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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

Cracker Barrel Pumpkin Custard ingredients

How to Make Pumpkin Custard

  1. In a medium-sized bowl, whisk egg yolks until they are creamy.
  2. Add pumpkin, sugar, vanilla, heavy cream, and pumpkin pie spice. Whisk until well-blended.
    homemade Cracker Barrel pumpkin custard mixture
  3. Cook custard mixture in a double boiler, stirring until the custard has thickened and a spoon remains coated when inserted into the custard.
  4. Pour the custard into ramekins or a baking dish.
  5. 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.
  6. Combine crumbled gingersnaps and melted butter.
  7. Halfway through baking, sprinkle the crumb mixture over the custard.
    homemade Cracker Barrel pumpkin custard before baking
  8. Allow the custard to cool to room temperature.
  9. Just before serving, combine whipping cream and pumpkin pie spice. Beat until the cream is thickened to firm peaks.
  10. Serve the pumpkin custard with pumpkin pie spiced whipped cream.
homemade Cracker Barrel pumpkin custard with gingersnap crust and 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.

pumpkin custard with gingersnap crust and pumpkin pie spice whipped cream

Cracker Barrel Pumpkin Custard with Gingersnaps

Rich, creamy pumpkin custard topped with buttery gingersnap crumbs and spiced whipped cream. Better than the restaurant version!
5 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: Copycat recipe, Cracker Barrel Recipes, Pumpkin Custard, Pumpkin Recipes
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 487kcal

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.

Nutrition

Calories: 487kcal | Carbohydrates: 32g | Protein: 5g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 311mg | Sodium: 126mg | Potassium: 240mg | Fiber: 1g | Sugar: 18g | Vitamin A: 9845IU | Vitamin C: 2.7mg | Calcium: 104mg | Iron: 2.2mg

Love Cracker Barrel desserts? Try these delicious copycat recipes!

Favorite Pumpkin Recipes

Check out my Thanksgiving dessert recipes and the best copycat Cracker Barrel recipes here on CopyKat!

About Stephanie Manley

Stephanie Manley is the creator of CopyKat.com. She has been recreating copycat recipes since 1995. Learn more about Stephanie Manley.

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Reader Interactions

Comments

  1. B Chapman

    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.

  2. Kimberly Craig

    5 stars
    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?

5 from 2 votes

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