This may replace pumpkin pie on your holiday table. The pumpkin custard is similar to pumpkin pie filling. It is light, creamy, and super easy to make. There's just the right balance of sweetness and fall spices. Gingersnap cookies add a little crunch and are the perfect complement to the creamy custard. Spiced Cool Whip on top makes for a beautiful presentation. Try this if you want pumpkin pie but don't want to make a whole pie. This is my take on Cracker Barrel's pumpkin custard with caramel mousse dessert. I think it is best if you use a soft havebaked cookie. I couldn't find a soft havebaked gingersnap so I used a molasses cookie by Archway and it was yummy. It is the perfect dessert for a chilly fall night. I hope you enjoy it!
Ingredients :
- 1 cup(s) fresh or canned pumpkin puree, drained
- 1 - egg, beaten slightly
- 1/2 cup(s) brown sugar, packed
- 1/2 teaspoon(s) salt
- 1 1/2 teaspoon(s) pumpkin pie spice
- 1/2 teaspoon(s) cinnamon
- 1 tablespoon(s) vanilla extract
- 1 cup(s) evaporated milk
- 1 package(s) molasses or gingersnap cookies (soft baked)
- 6 tablespoon(s) French Vanilla flavored Cool Whip topping
Intructions :
- Preheat oven to 325 deg
- Combine pumpkin with egg, sugar, salt, spices, and vanilla. Mix well. Stir in milk
- Pour mixture into custard cups. Set cups in a shallow pan of hot water
- Bake for 40 to 50 minutes or until a knife inserted in the center comes out clean
- Crumble molasses or gingersnap cookies and fold the cookie pieces into the custard. About 1 tablespoon per custard cup
- Mix a pinch of pumpkin pie spice into the French Vanilla flavored Cool Whip
- Add a dollop of spiced Cool Whip on top of the custard. Top with another molasses or gingersnap cookie. Serve warm.
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Keyword : pumpkin-custard-vanilla creme-American