Cracker Barrel Pumpkin Custard N’ Ginger Snaps Recipe

Cracker Barrel Pumpkin Custard N’ Ginger Snaps Recipe is a classic American dessert featuring smooth pumpkin puree and spicy biscuits. These ramekins combine heavy double cream with warming pumpkin pie spice and a crunchy gingersnap topping.

If you do nothing else, make sure you use a gentle heat when thickening the custard on the hob. I’ve seen too many people rush this part and end up with scrambled eggs instead of a silky finish. That’s the difference between a professional dessert and a grainy mess.

The gingersnap topping is doing more work than you’d think. Without that buttery crunch, the dish feels a bit one-dimensional. I keep a bag of these biscuits in the cupboard just so I can make this whenever a cold evening calls for something comforting.

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Cracker Barrel Pumpkin Custard N’ Ginger Snaps Recipe Ingredients

For the Custard

• 8 large egg yolks
• 425g (15oz) pumpkin puree
• 420ml (15fl oz) double cream
• 100g (3.5oz) caster sugar
• 1½ tsp pumpkin pie spice
• 1 tsp vanilla extract

For the Topping

• 100g (3.5oz) gingersnap biscuits, crushed
• 15g (0.5oz) unsalted butter, melted

For the Spiced Whipped Cream

• 240ml (8fl oz) double cream
• 1 tbsp caster sugar
• ½ tsp pumpkin pie spice

How To Make Cracker Barrel Pumpkin Custard N’ Ginger Snaps Recipe

1. Prep the oven and dishes: Heat the oven to 160°C (325°F/Gas Mark 3) and place eight ramekins inside a deep baking tin. Make sure the oven is fully at temperature before you start the custard so it doesn’t sit out and separate.
2. Make the custard base: Whisk the egg yolks in a large heatproof bowl until they look pale and smooth. Stir in the pumpkin puree, caster sugar, double cream, vanilla extract, and pumpkin pie spice until the mixture shows no streaks.
3. Thicken the mixture: Set the bowl over a pan of gently simmering water, making sure the base does not touch the liquid. Stir constantly with a wooden spoon until the custard thickens enough to leave a clear path when you run a finger across the back of the spoon.
4. Bake the custards: Divide the warm pumpkin mixture equally between the ramekins and fill the outer baking tin with hot water until it reaches halfway up the sides of the dishes. Bake for 20 to 25 minutes until the edges are stable.
5. Add the crunch: Mix the crushed gingersnap biscuits with the melted butter in a small bowl until the crumbs look like wet sand. Keep the pieces slightly uneven so you get different textures in every bite.
6. Top and finish baking: Open the oven door and quickly sprinkle the buttery crumbs over each custard. Bake for another 10 minutes or until the centre has a slight jiggle but does not look liquid.
7. Cool the dishes: Lift the ramekins out of the water bath and let them sit on a wire rack until they reach room temperature. Put them in the fridge for at least two hours to let the texture set firm.
8. Whip and serve: Beat the double cream with the sugar and extra spice in a chilled bowl until it holds soft peaks. Dollop a large spoonful onto each cold custard just before you take them to the table.

Recipe Tips

• Choose the right pumpkin. Make sure you buy plain pumpkin puree rather than pre-spiced pie filling. The tinned filling contains extra sugar and thickeners that will throw off the ratios and make the custard too sweet.
• Temper the eggs carefully. If your cream is very warm when you add it to the yolks, pour it in a tiny bit at a time while whisking fast. This prevents the heat from cooking the eggs instantly and creating lumps.
• Crush the biscuits by hand. Avoid using a food processor to turn the gingersnaps into a fine powder. Using a rolling pin to bash them in a freezer bag gives you larger chunks that stay crunchy under the heat.
• Check the jiggle. The custard is done when the sides are set but the very centre moves like jelly when you nudge the ramekin. If the whole surface stays still, you have overbaked it and the texture will be rubbery.
• Keep the cream cold. Always take your double cream straight from the fridge before whipping. Warm cream won’t hold the air as well and will likely turn to butter if you over-beat it.
• Make the base ahead. You can bake the custards a day before you need them. Keep them covered in the fridge and only add the whipped cream at the last second to keep the topping from going soft.

What To Serve With Cracker Barrel Pumpkin Custard N’ Ginger Snaps

This rich dessert needs very little else, but a few toasted pecans or walnuts scattered on top add a nice earthy flavour. You could also serve it alongside a small glass of dessert wine or a dark roast coffee.

If you want more fruit, a few slices of fresh pear poached in apple juice work well with the spices. A drizzle of dark maple syrup over the whipped cream is another way to lean into those autumn flavours.

How To Store Cracker Barrel Pumpkin Custard N’ Ginger Snaps

• Fridge: Keep the ramekins in the fridge for up to three days. Cover each one tightly with clingfilm to stop the custard from picking up other food smells or forming a dry skin.
• Reheat: These are designed to be eaten cold, so reheating isn’t recommended as it will melt the whipped cream. If you prefer them warm, let them sit at room temperature for 20 minutes before eating, but do not use a microwave.
• Freeze: Do not freeze this dish. The custard contains a high amount of dairy and egg yolks which will separate and become grainy when thawed.

Cracker Barrel Pumpkin Custard N’ Ginger Snaps Recipe Nutrition Facts

• Calories: 412
• Protein: 6g
• Fat: 34g
• Carbohydrates: 22g
• Sugar: 18g
• Sodium: 95mg.

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Strawberry Shortcake Recipe
• Cracker Barrel Mushroom Pot Roast Recipe
• Cracker Barrel Smoky Southern Grilled Chicken Recipe