These Pumpkin Custards with Gingersnap Crumble are a must bake simple dessert this fall! They’re perfectly pumpkiny!
Hey there folks!
I know, I know. If you caught my last recipe for Everything Hummus, I promised some homemade naan bread today.
Forgive me, but I totally forgot that the first day of fall was this past Tuesday, so I’m interrupting our regular scheduled programming to bring you something pumpkin!
Don’t worry, the naan bread will be coming to you next week for sure. Pinky swear!
I made these Pumpkin Custards with Gingersnap Crumble a few weeks back. And we all know, ain’t nobody sharin’ anything pumpkin before they’re supposed to. I’ve learned. It’s a huge no-no.
As I’ve mentioned before, I enjoy pumpkin all year long, but I do admit, it makes an appearance in dishes and baked goods during the fall and winter more often.
I’m not sure about you folks, but I had a little trouble finding canned pumpkin this year. Not sure if that’s Covid related or not, but I did eventually find my stash for the fall. Whew!
If you’re new to making custards, these are basically a mixture of eggs, heavy cream, pumpkin, some brown sugar for sweetness and some pumpkin pie spice for added pumpkin flavor. You’ll combine the ingredients until smooth and pour into your custard cups. Then you’ll need to place the cups in a roasting pan that you will need to fill with hot water (water bath) to ensure even heating.
What is a water bath?
A water bath is a pan of hot water placed in the oven. For individual custards, the ramekins are placed in a roasting pan and hot water is poured into the roasting pan about halfway up the ramekins. The water bath ensures even heating and adds moisture to the oven.
The custards are topped with a buttery, gingersnap crumble that makes them even more tasty. It’s a combo of gingersnaps, flour, brown sugar, cinnamon, cold butter and a pinch of salt. And you know me. I love my pecans, so I added some for crunch.
These creamy custards definitely deserve a place on your fall baking list. They’re perfectly pumpkiny and delicious! Enjoy!
A Few Cook’s Notes for Pumpkin Custards with Gingersnap Crumble Recipe:
You can find pumpkin pie spice at your local market in the spice section. I use McCormick’s.
I used store-bought gingersnap cookies for the crumble. I’ve also substituted store-bought spice cookies for the gingersnaps every now and then.
You’ll need to let the custards cool on wire racks for about an hour before you place in the refrigerator to chill for at least 3 hours.
- 3 large eggs, lightly beaten
- 1 15-oz. can pumpkin
- 1 1/2 cups heavy cream
- 1/2 cup light brown sugar, firmly packed
- 1 1/2 tsp. pumpkin pie spice
- 1/2 tsp. ground cinnamon
- 1/8 tsp. salt
- 1/4 cup gingersnap cookies, crumbled
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar, firmly packed
- 1/4 tsp. ground cinnamon
- 1/8 tsp. salt
- 3 Tbsp. cold unsalted butter, cut into small cubes
- 1/4 cup pecans, coarsely chopped
- Preheat oven to 350 degrees. In a large bowl, combine eggs, pumpkin, heavy cream, brown sugar, pumpkin pie spice, cinnamon and salt until smooth.
- Divide the mixture evenly into eight 6-oz. ramekins. Place the ramekins in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the ramekins. Bake for 25 minutes.
- Sprinkle each custard cup with some of the gingersnap crumble. Bake for an additional 15-20 minutes or until you insert a knife in the center of the cups and it comes out clean. Remove the cups from the roasting pan and let them cool on a wire rack for 1 hour. Move to the refrigerator, covered loosely with a sheet of foil to chill for at least 3 hours
- In a medium bowl, combine crumbled gingersnaps, flour, brown sugar, cinnamon, salt and cubed butter. Use a pastry blender to combine the mixture until coarse crumbs form. Add the chopped pecans and mix until well combined. Set aside.