Pumpkin Custard with Pumpkin Vanilla Creme

Pattie Turner

By
@knit1purl1

This is my take on Cracker Barrel's pumpkin custard with caramel mousse dessert. I think it is best if you use a soft baked cookie. I couldn't find a soft baked gingersnap so I used a molasses cookie by Archway and it was yummy. It is the perfect dessert for a chilly Fall night. I hope you enjoy!


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Comments:

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Move over pumpkin pie... you've been replaced on my holiday table with this amazing custard! It's relatively quick and easy to make which is great during the holidays. I guarantee this will be devoured in minutes!

Ingredients

1 c
fresh or canned pumpkin puree, drained
1
egg, beaten slightly
1/2 c
brown sugar, packed
1/2 tsp
salt
1 1/2 tsp
pumpkin pie spices
1/2 tsp
cinnamon
1 Tbsp
vanilla extract
1 c
evaporated milk
1 pkg
molasses or gingersnap cookies (soft baked)
6 Tbsp
french vanilla flavored cool whip topping

Directions Step-By-Step

1
Preheat oven to 325 deg.
2
Combine pumpkin with egg, sugar, salt, spices and vanilla. Mix well.
3
Stir in milk, then pour mixture into custard cups.
4
Set cups in a shallow pan of hot water and bake for 40 to 50 minutes or until a knife inserted in center comes out clean.
5
Crumble molasses or gingersnap cookies and fold the cookie pieces into the custard.
6
Mix a pinch of pumpkin pie spice into the French Vanilla flavored Cool Whip and add a dollop on top of the custard. Top with another molasses or gingersnap cookie and serve warm.

About this Recipe

Course/Dish: Other Desserts
Collection: Pumpkin Patch
Other Tag: Quick & Easy
Hashtags: #custard, #pumpkin