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.

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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 (⅔ 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

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.
   

   

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.
   

   

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.

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.

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!