I created this blog for people who are seeking copycat recipe for that favorite food you have eaten at a restaurant. With these copycat recipes you will be able to prepare your favorites in your own kitchen any time you get a craving. If you have a request I will do my best to find a copycat recipe for you.
Cracker Barrel Pumpkin Custard N’ Gingersnaps is a seasonal dessert at the Cracker Barrel Old Country store.
This yummy dessert has a rich and creamy custard with a gingersnap topping, and a dollop of pumpkin pie spice whipped cream.
Use this copycat recipe to enjoy any time of the year.
8 egg yolks
1-15 ounce can of pure pumpkin
1 3/4 cup heavy whipping cream
1/2 cup granulated sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1 cup gingersnap cookies and about 8 gingersnap cookies that are whole
1 tablespoon melted butter
1 cup heavy whipping cream
1 tablespoons granulated sugar
1/2 teaspoon pumpkin pie spice
Preheat oven to 350 degrees.
Separate the whites from the yolks.
In a medium-sized glass bowl, whisk egg yolks until they are creamy.
Add 1/2 cup sugar, vanilla, pumpkin pie spice, pumpkin, 1 3/4 cups of heavy cream; mix well.
Place in a double boiler and cook the custard mixture; stir until the custard has thickened.
Dip the custard into either an 8 x 8-inch baking dish or into 8 custard dishes.
Bake in the oven for about 30-35 minutes. It is done when an inserted knife comes out clean.
After 15 minutes of baking remove pan and sprinkle on the top a combined mixture of one cup gingersnaps and one tablespoon melted butter return to the oven to finish baking.
For individual custard dishes check the custard at 20-25 minutes. Sprinkle the gingersnap mixture on after 10 minutes; continue baking.
Allow the custard to cool to room temperature.
When you are ready to serve, mix the whipped cream and pumpkin pie spice topping by whisking together the one cup whipping cream, one tablespoon granulated sugar, and 1/4 teaspoon pumpkin pie spice; whisk until thickened.