pumpkin custard with ginger snaps

Name: Pumpkin Custard with Ginger Snaps
Prep time: 20 min
Cook time: 1 h 40 min
Yield: 8
Ingredients: 8 - egg yolks; 1 3/4 cup(s) pure pumpkin puree; 1 3/4 cup(s) heavy whipping cream; 1/2 cup(s) regular white sugar; 1 1/2 teaspoon(s) pumpkin pie spice; 1 teaspoon(s) vanilla; 1 cup(s) pulverized ginger snap cookies and 8 whole cookies to garnish; 1 tablespoon(s) melted margarine or butter; 1 cup(s) heavy whipping cream (separate from above whipping cream as this will be used for the topping.); 1 tablespoon(s) regular white sugar, crushed finely if possible.; 1/2 teaspoon(s) pumpkin pie spice separate from above amount as it's added to the whipped cream

(1 RATING)

55 Pinches

Jan Mullikin

Union, KY

Updated on Sep 23, 2012

If you've had pumpkin custard with gingersnaps at a popular family restaurant, you'll love this recipe. It is a rich custard but so delicious for fall. I think you could even make a gingersnap cookie crust and put this in a pie, as well.

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prep time 20 Min

cook time 1 Hr 40 Min

method ---

yield 8 if small servings!

Ingredients

8 - egg yolks
1 3/4 cups pure pumpkin puree
1 3/4 cups heavy whipping cream
1/2 cup regular white sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1 cup pulverized ginger snap cookies and 8 whole cookies to garnish
1 tablespoon melted margarine or butter
1 cup heavy whipping cream (separate from above whipping cream as this will be used for the topping.)
1 tablespoon regular white sugar, crushed finely if possible.
1/2 teaspoon pumpkin pie spice separate from above amount as it's added to the whipped cream

How To Make pumpkin custard with ginger snaps

Step 1

Preheat oven to 350 degrees. Separate 8 eggs--whites from yolks. In a medium bowl, whisk egg yolks until creamy in color. Add pumpkin, 1/2 cup sugar, vanilla, 1 3/4 cups of heavy cream, and pumpkin pie spice. Mix well and cook in a double boiler until a spoon is coated with put in the custard. Pour custard into an 8 X 8 pan or individual little custard dishes (about 8).

Step 2

(Place cups in a pan with an inch of water). Bake for 15 minutes then mix the cup of pulverized gingersnaps mixed with the tablespoon of melted butter and sprinkle on top of the half-baked custard cups. Return the cups to the oven and finish baking another 15-20 minutes. Watch it and check at about 10 minutes in case your oven bakes differently. Remove when a spoon inserted comes out clean.
Step 3

Allow the custard to cool to room temperature. Mix the pumpkin pie spice, whipping cream and sugar until whipped cream peaks. Spoon on top of custard and serve. This is very rich and delicious but I think it would be interesting to try brown sugar in the final whipped cream topping or even maple syrup flavoring!
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