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!

★★★★★ 4 votes

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


1Preheat oven to 325 deg.
2Combine pumpkin with egg, sugar, salt, spices and vanilla. Mix well.
3Stir in milk, then pour mixture into custard cups.
4Set 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.
5Crumble molasses or gingersnap cookies and fold the cookie pieces into the custard.
6Mix 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 Pumpkin Custard with Pumpkin Vanilla Creme

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