pumpkin custard

The Best Pumpkin Pie Custard features 6 mini crustless pumpkin pies served in ramekins. Each smooth and velvety bite is a treat! Serve with fresh whipped cream or topping.

The Best Pumpkin Pie Custard

Canned pumpkin puree

tsp pumpkin spice

eggs (large size)

condensed milk

whipped topping (optional)

Preheat your oven to 425 degrees Fahrenheit.

Grease ramekins with nonstick spray.

In a large bowl, using a hand mixer, combine the pumpkin, milk, eggs, and spice until creamy.

Pour mixture into each ramekin about 3/4 of the way-a little more is ok just as long as you are not meeting the top of the dish.

Add ramekins to a baking tray with 1-1 1/2 cups of water to create a water bath

Place mini pumpkin pies (on the large baking sheet) in the oven at 425 Fahrenheit for 15 minutes.

Reduce the oven heat to 350 degrees f. and bake another 20 minutes.  

Use a toothpick inserted into the center to test if they are done. The toothpick should be clean when removed.

Allow pies to fully cool before optionally topping them, or enjoy them warm without topping.

Every fall Cracker Barrel serves up this amazing pumpkin custard with gingersnap crust and pumpkin pie spice flavored whipped cream. You can make it at home with this copycat recipe.

Cracker Barrel Pumpkin Custard N Ginger Snaps

pumpkin

heavy whipping cream

sugar

pumpkin pie spice

vanilla

butter

Preheat oven to 350 degrees.&nbsp;&nbsp;

Crack open 8 eggs, and separate the whites from the yolks.

In a medium-sized glass bowl, add egg yolks and whisk until they are creamy.

Add pumpkin,1/2 cup sugar, vanilla, 1 3/4 cups of heavy cream, and pumpkin pie spice and combine until all are incorporated. 

Cook custard mixture in a double boiler. Stir until the custard has thickened and a spoon remains coated when inserted into the custard.

Pour custard into either 8 custard dishes or an 8 x 8 baking dish. Bake custard for about 20-25 minutes for custard dishes or 30-35 minutes for baking dish, until a spoon is inserted comes out clean. 

Halfway through the baking process combine the 1 cup gingersnaps and 1 tablespoon melted butter, and

Sprinkle the crumb mixture over the custard while it is baking by removing the dishes from the oven, adding gingersnap crumb mixture, and returning the dishes to the oven to finish baking.

Allow the custard to cool to room temperature. 

Just before serving, whisk or beat together 1 cup whipping cream, 1 tablespoon granulated sugar, and 1/4 teaspoon pumpkin pie spice until the whipped cream is thickened.

Serve pumpkin custard with pumpkin spice flavored whipped cream.

Top 2 pumpkin custard recipes from across the web

The most viewed pumpkin custard recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Best Pumpkin Pie Custard

Cracker Barrel Pumpkin Custard N Gi...

Top 2 pumpkin custard recipes from across the web

The most viewed pumpkin custard recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Pumpkin Pie Custard

Cracker Barrel Pumpkin Custard N Gi...

The most viewed pumpkin custard recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine