This Cracker Barrel pumpkin custard recipe is a warm, spiced dessert with a creamy base and crunchy gingersnap topping. It’s perfect if you want something rich but not fussy — good for holiday tables or just a quiet night with a blanket and a spoon. Easy to prep, make-ahead friendly, and honestly kind of underrated.

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Quick Summary

Prep time: 30 mins
Cook time: 35 mins
Flavor: Creamy, spiced, a little crunchy on top
Great for: Fall dinners, make-ahead desserts, when you want a break from pie

Why I Like This Recipe

Honestly? It tastes like October in a bowl. I make this when I want pumpkin pie vibes without actually making a pie. Plus, it keeps well, so you can have leftovers and pretend you’re celebrating fall all week.

Ingredients

8 egg yolks
1¾ cups pumpkin puree
1¾ cups heavy whipping cream
½ cup granulated sugar
1½ tsp pumpkin pie spice
1 tsp vanilla
1 cup crushed gingersnap cookies
1 tbsp melted butter

For Whipped Cream:

1 cup heavy whipping cream
1 tbsp sugar
½ tsp pumpkin pie spice

How To Make Pumpkin Custard N’ Ginger Snaps

Preheat your oven: Set it to 175°C (350°F). Grab 8 ramekins or an 8×8 dish — whatever you’ve got.
Make the custard base: Whisk egg yolks until smooth. Add pumpkin, sugar, cream, vanilla, and pumpkin spice. Stir well.
Double boiler time: Put the bowl over a pot of simmering water and stir until the custard thickens a bit. It should coat a spoon.
Bake: Pour into ramekins or dish. Bake 20–25 mins if using ramekins, longer if one big dish (about 30–35).
Gingersnap topping: While that bakes, mix the cookie crumbs with melted butter. Sprinkle over the custard halfway through the bake — not before.
Cool it down: Let it sit out till room temp.
Whipped cream: Beat cream, sugar, and pumpkin spice until fluffy. Top each custard with a spoonful before serving.

Pumpkin Custard N’ Ginger Snaps – Easy Cracker Barrel Copycat

Tips for Success

Whisk yolks first before adding other stuff — makes it smoother
Use a double boiler — prevents scrambled eggs (yikes)
Add cookie topping halfway so it doesn’t burn
Chill your mixing bowl before whipping cream
Don’t overbake — a clean spoon dip is all it takes to know

Storage and Reheating

Fridge: Cool completely. Store in an airtight container for up to 4 days. Keep whipped cream separate.
Freezer: Freeze without the whipped cream for up to 1 month. Thaw in fridge overnight.
Reheat: You can warm it slightly in the microwave, but it’s also really good cold. Like breakfast-level good.

Frequently Asked Questions

Can I make this ahead?
Yep. It actually sets better overnight. Just hold off on the whipped cream until serving.
Do I have to use ramekins?
Nope. A small baking dish works fine, but you might need to adjust the bake time.
Can I use fresh pumpkin instead of canned?
Sure, if it’s really smooth. Just make sure it’s not too watery.
What if I don’t have a double boiler?
Use a heatproof bowl over a saucepan with simmering water. Just don’t let the bottom touch the water.
Does the whipped cream need the spice?
Nah. You can leave it plain or even swap it with vanilla — still great.

Common Mistakes and How to Dodge Them

Overbaking: Once it sets and doesn’t jiggle like soup, pull it. Overbaking makes it weirdly dry and rubbery.
Topping too early: Gingersnaps burn fast. Add halfway through baking or you’ll get bitter crumbs.
Skipping the double boiler: Tempting, I know — but direct heat = scrambled custard. Don’t skip.
Whipping cream with a warm bowl: Nope. Chill your bowl and beaters. It’ll whip faster and stay fluffier longer.
Mixing eggs with hot stuff right away: Let everything come to room temp so you don’t end up with sweet egg drop soup.

Nutrition Facts (Per Serving)

Calories: 487 kcal
Total Fat: 38g
Saturated Fat: 21g
Cholesterol: 311mg
Sodium: 126mg
Potassium: 240mg
Total Carbohydrate: 32g
Dietary Fiber: 1g
Sugars: 18g
Protein: 5g

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