Pumpkin Custard with Pumpkin Vanilla Creme

Pattie Turner


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!

pinch tips: How to Fold Ingredients




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!


1 c
fresh or canned pumpkin puree, drained
egg, beaten slightly
1/2 c
brown sugar, packed
1/2 tsp
1 1/2 tsp
pumpkin pie spices
1/2 tsp
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

Preheat oven to 325 deg.
Combine pumpkin with egg, sugar, salt, spices and vanilla. Mix well.
Stir in milk, then pour mixture into custard cups.
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.
Crumble molasses or gingersnap cookies and fold the cookie pieces into the custard.
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