This Pumpkin Custard N’ Ginger Snaps Recipe is a velvety and autumnal recipe, which features rich pumpkin puree and a crunchy gingersnap crumble. It’s the perfect alternative to pumpkin pie, ready in about 1 hour.
Jump to RecipePumpkin Custard N’ Ginger Snaps Recipe Ingredients
For the Custard:
- 8 egg yolks
- 1¾ cups pumpkin puree (canned or fresh)
- 1¾ cups heavy whipping cream
- ½ cup granulated sugar
- 1½ tsp pumpkin pie spice
- 1 tsp vanilla extract
For the Topping:
- 1 cup crushed gingersnap cookies
- 1 tbsp melted butter
For the Spiced Whipped Cream:
- 1 cup heavy whipping cream
- 1 tbsp sugar
- ½ tsp pumpkin pie spice
How To Make Pumpkin Custard N’ Ginger Snaps Recipe
- Prep the oven and dishes: Preheat your oven to 175°C (350°F). Prepare 8 individual ramekins or an 8×8 inch baking dish. Place them on a baking sheet for easy handling.
- Make the custard base: In a large heatproof bowl, whisk the egg yolks until smooth. Add the pumpkin puree, granulated sugar, 1¾ cups of heavy whipping cream, vanilla extract, and 1½ teaspoons of pumpkin pie spice. Stir well until the mixture is completely uniform and combined.
- Thicken (The Double Boiler Method): Place the heatproof bowl over a pot of gently simmering water (ensure the bottom of the bowl doesn’t touch the water). Stir the custard constantly with a spatula or wooden spoon. Cook until the custard thickens slightly and coats the back of the spoon. This step precooks the eggs and ensures a silky texture.
- Bake: Pour the warm custard mixture into the prepared ramekins or baking dish. Place them in the preheated oven. Bake for 20–25 minutes if using ramekins, or about 30–35 minutes if using a large dish.
- Add the crunch: While the custard bakes, mix the crushed gingersnap cookies with the melted butter in a small bowl.
- Top and finish baking: Carefully open the oven door halfway through the baking time. Sprinkle the buttery gingersnap crumbs evenly over the custard. (Adding them now prevents them from sinking or burning). Continue baking until the custard is set but still has a slight jiggle in the center.
- Cool: Remove from the oven. Let the custards sit out until they reach room temperature. They will firm up as they cool.
- Whip and serve: In a chilled bowl, beat the remaining 1 cup of heavy whipping cream, 1 tablespoon of sugar, and ½ teaspoon of pumpkin pie spice until fluffy peaks form. Top each cooled custard with a generous spoonful of spiced whipped cream before serving.
Recipe Tips
- The Jiggly Center: Custard is done when the edges are firm but the center still wobbles slightly like gelatin. It will continue to set as it cools. Overbaking leads to cracks and a rubbery texture.
- Water Bath Option: For an even smoother texture, place the ramekins in a large roasting pan and fill the pan with hot water halfway up the sides of the ramekins (bain-marie). This regulates the heat and prevents curdling.
- Gingersnap Texture: If you prefer a very fine crust, pulse the cookies in a food processor. For more texture, crush them in a bag with a rolling pin.
- Puree vs. Pie Filling: Make sure to use 100% pure pumpkin puree, not pumpkin pie filling which has added sugar and spices that would throw off the recipe ratios.
What To Serve With Pumpkin Custard N’ Ginger Snaps
This dessert is rich and creamy, perfect for fall gatherings.
- Hot Coffee: The bitterness cuts through the rich custard.
- Caramel Sauce: Drizzle extra caramel on top for decadence.
- Pecans: Toasted pecans add a nice nutty crunch alongside the ginger.
- Cinnamon Tea: Enhances the spice profile.
How To Store Pumpkin Custard N’ Ginger Snaps Recipe
- Refrigerate: Cover the cooled custards tightly with plastic wrap. They will keep in the refrigerator for up to 3 days. The gingersnap topping may soften over time.
- Serve Chilled: These are delicious served cold straight from the fridge or at room temperature.
- Do Not Freeze: Custard tends to separate and become watery when frozen and thawed.
Pumpkin Custard N’ Ginger Snaps Recipe Nutrition Facts
- Calories: 450
- Total Fat: 35g
- Saturated Fat: 20g
- Cholesterol: 250mg
- Sodium: 150mg
- Total Carbohydrates: 28g
- Dietary Fiber: 2g
- Sugar: 20g
- Protein: 5g
Nutrition information is estimated per serving based on 8 servings.
FAQs
This recipe relies on yolks for a rich, dense, crème brûlée-like texture. Using whole eggs will result in a lighter, more “eggy” flan texture that isn’t quite as creamy.
This step tempers the eggs and starts the thickening process gently. It reduces the baking time and helps prevent the pumpkin and cream from separating in the oven.
The custard itself is gluten-free. To make the entire dish gluten-free, simply use gluten-free gingersnap cookies for the topping.
Pumpkin Custard N’ Ginger Snaps Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings20
minutes25
minutes450
kcalA luxurious fall dessert featuring a rich pumpkin cream custard baked with a crunchy gingersnap crust and topped with spiced whipped cream.
Ingredients
8 egg yolks
1.75 cups pumpkin puree
1.75 cups heavy cream (for custard)
1/2 cup sugar
1.5 tsp pumpkin pie spice
1 tsp vanilla
1 cup gingersnap crumbs
1 tbsp butter, melted
Topping: 1 cup heavy cream, 1 tbsp sugar, 1/2 tsp spice.
Directions
- Preheat oven to 350°F.
- Whisk yolks, pumpkin, sugar, 1.75 cups cream, vanilla, and spice.
- Thicken mixture over a double boiler until it coats a spoon.
- Pour into ramekins. Bake 10 minutes.
- Mix crumbs and butter. Sprinkle over custard.
- Bake another 10-15 minutes until set but jiggly.
- Cool to room temperature.
- Whip remaining cream, sugar, and spice. Top and serve.
Notes
- Topping Timing: Adding the crumbs halfway through ensures they don’t get soggy from the wet custard before they have a chance to crisp up.$
- Spice: If you don’t have pumpkin pie spice, use a mix of cinnamon, ginger, cloves, and nutmeg.
