Pumpkin Custard with Pumpkin Vanilla Creme

2
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!

Blue Ribbon Recipe

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! The Test Kitchen


Rating:

★★★★★ 4 votes

Comments:
Method:
Bake

Ingredients

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  • 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

How to Make Pumpkin Custard with Pumpkin Vanilla Creme

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.

Printable Recipe Card

About Pumpkin Custard with Pumpkin Vanilla Creme

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




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