Cracker Barrel Pumpkin Custard N Ginger Snaps Recipes

CRACKER BARREL PUMPKIN CUSTARD

Steps:

• Preheat oven to 350 degrees F.
• In a medium sized glass bowl, add egg yolks and whisk until they are creamy. Add pumpkin, sugar, vanilla, heavy whipping cream and pumpkin pie spice and combine until all are incorporated.
• Cook custard mixture in a double boiler, and stir until custard has thickened, and a spoon remains coated when inserted into custard.
• Pour custard into either 8 custard dishes or an 8 x 8 baking dish. Bake custard until a spoon that is inserted comes out clean (30-35 minutes for baking dish, 20-25 minutes for custard dishes).
• 12 minutes into the baking process, combine the ginger snaps cookie crumbs and melted butter. Pull the custard from the oven and sprinkle the crumb mixture over the custard. When done, return custard to the oven to finish baking.
• When custard is done baking, allow to cool to room temperature.
• Just before serving, mix the whipped topping by whisking together the whipping cream, granulated sugar, and pumpkin pie spice until the whipped cream is thickened.
• Serve with whole ginger snap cookie on side of custard serving and topped with whipped topping.

PUMPKIN GINGERSNAP DESSERT

Steps:

• Combine the first four ingredients; press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes; cool completely. For filling, beat pudding mixes and milk in a bowl. Add pumpkin, cinnamon, ginger, cloves and nutmeg; mix well. Fold in whipped topping. Pour over crust. Chill for at least 4 hours. For topping, in a heavy saucepan, bring milk and brown sugar to a boil over low heat, stirring occasionally. Continue to cook and stir over low heat for 6-8 minutes or until mixture thickens. Cook and stir for 6-8 minutes or until mixture thickens. Remove from the heat; stir in pecans and vanilla. Cool to room temperature. Cut dessert in squares; drizzle with topping.

PUMPKIN CUSTARD WITH GINGER SNAPS

Steps:

• 1. Preheat oven to 350 degrees. Separate 8 eggs--whites from yolks. In a medium bowl, whisk egg yolks until creamy in color. Add pumpkin, 1/2 cup sugar, vanilla, 1 3/4 cups of heavy cream, and pumpkin pie spice. Mix well and cook in a double boiler until a spoon is coated with put in the custard. Pour custard into an 8 X 8 pan or individual little custard dishes (about 8).
• 2. (Place cups in a pan with an inch of water). Bake for 15 minutes then mix the cup of pulverized gingersnaps mixed with the tablespoon of melted butter and sprinkle on top of the half-baked custard cups. Return the cups to the oven and finish baking another 15-20 minutes. Watch it and check at about 10 minutes in case your oven bakes differently. Remove when a spoon inserted comes out clean.
• 3. Allow the custard to cool to room temperature. Mix the pumpkin pie spice, whipping cream and sugar until whipped cream peaks. Spoon on top of custard and serve. This is very rich and delicious but I think it would be interesting to try brown sugar in the final whipped cream topping or even maple syrup flavoring!