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Pumpkin Custards with Gingersnap Crumble

September 24, 2020 18 Comments

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Pumpkin Custards with Gingersnap Crumble long Pinterest pin

These Pumpkin Custards with Gingersnap Crumble are a must bake simple dessert this fall! They’re perfectly pumpkiny!

Pumpkin Custards with Gingersnap Crumbles in white ramekins on a wooden board

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!

Pumpkin Custards with Gingersnap Crumble in white ramekins

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.

Ingredients for Pumpkin Custards with Gingersnap Crumble in a bowl with a whisk

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.

Pre-baked Pumpkin Custards with Gingersnap Crumble in white ramekins

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.

Pumpkin Custards with Gingersnap Crumble in white ramekins in roasting pan

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.

Gingersnap crumble for Pumpkin Custards with Gingersnap Crumble in a bowl with a pastry blender on a wood board

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 other favorite pumpkin desserts here at the BHK are my Pumpkin Whoopie Pies with Maple Buttercream, my Pumpkin Chocolate Chip Muffins and my Pumpkin Roll.

Gingersnap crumble for Pumpkin Custards with Gingersnap Crumble in a bowl on a wooden board

 

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.

 

Batter for Pumpkin Custards in a bowl with a whisk on a wooden board

 

5 from 8 votes
Pumpkin Custards with Gingersnap Crumble in white ramekins in a roasting pan
Print
Pumpkin Custards with Gingersnap Crumble
Prep Time
15 mins
Cook Time
45 mins
Chilling Time
3 hrs
Total Time
4 hrs
 

These Pumpkin Custards with Gingersnap Crumble are a must bake this fall! They're perfectly pumpkiny!

Course: Dessert
Cuisine: American
Keyword: custard, pumpkin, fall, gingersnaps, streusel, crumble
Servings: 8 servings
Calories: 354 kcal
Author: MaryAnn Dwyer
Ingredients
Custard
  • 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
Gingersnap Crumble
  • 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
Instructions
Custards
  1. Preheat oven to 350 degrees. In a large bowl, combine eggs, pumpkin, heavy cream, brown sugar, pumpkin pie spice, cinnamon and salt until smooth.

  2. 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.

  3. 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

Gingersnap Crumble
  1. 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.

Nutrition Facts
Pumpkin Custards with Gingersnap Crumble
Amount Per Serving
Calories 354 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 14g88%
Cholesterol 143mg48%
Sodium 128mg6%
Potassium 118mg3%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 21g23%
Protein 4g8%
Vitamin A 915IU18%
Vitamin C 1mg1%
Calcium 74mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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If you make this recipe, I'd love to see! Be sure to follow thebeachhousekitchen on Instagram and tag #thebeachhousekitchen

Thanks so much!

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Filed Under: Sweets Tagged With: crumble, custard, dessert, fall, gingersnap, pumpkin, streusel

« Everything Hummus
Homemade Naan Bread »

Comments

  1. 2pots2cook says

    September 24, 2020 at 6:15 am

    Absolutely adorable, comforting, autumn desert ! Perfect for the best part of the year !

    Reply
    • Mary Ann says

      September 24, 2020 at 9:13 am

      Thanks so much Davorka! Love this time of year!

      Reply
  2. Jennifer @ Seasons and Suppers says

    September 24, 2020 at 11:05 am

    I’m ready for pumpkin and these look like the perfect place to start! Loving the gingersnap crumble. Such a great flavour combination :)

    Reply
    • Mary Ann says

      September 24, 2020 at 11:50 am

      Thanks Jennifer! My husband Tom loves them!

      Reply
  3. Dawn - Girl Heart Food says

    September 24, 2020 at 11:13 am

    Looks like such a delicious pumpkin treat, Mary Ann! And that top? So yummy!! Pinned and can’t wait to try this one out :) Happy weekend ahead!

    Reply
    • Mary Ann says

      September 24, 2020 at 11:51 am

      Gotta have a crumble topping. Especially with gingersnaps!

      Reply
  4. Marissa says

    September 24, 2020 at 11:57 am

    What a winning combination – creamy pumpkin custard with that buttery, spicy gingersnap crumble! This is really the perfect autumn treat!

    Reply
    • Mary Ann says

      September 24, 2020 at 12:21 pm

      Thanks Marissa! We love these!

      Reply
  5. annie@ciaochowbambina says

    September 24, 2020 at 3:17 pm

    Mmmmm – makes me crave cooler weather and a snapping fire! The perfect autumn treat! I am ready for all the pumpkin too! Pinned!

    Reply
    • Mary Ann says

      September 24, 2020 at 7:55 pm

      I was so excited to share something pumpkin Annie!

      Reply
  6. Alex says

    September 24, 2020 at 7:55 pm

    The perfect fall dessert! Love the contrast of textures!

    Reply
    • Mary Ann says

      September 24, 2020 at 7:56 pm

      Thanks Alex!

      Reply
  7. Katherine | Love In My Oven says

    September 25, 2020 at 12:20 am

    This looks delicious!!! Perfect for the holidays. I might make all 4 and keep them for myself ;)

    Reply
    • Mary Ann says

      September 27, 2020 at 2:58 pm

      Lol! Enjoy Katherine!

      Reply
  8. Leanne says

    September 26, 2020 at 1:53 pm

    I love the pairing of gingersnaps with pumpkin. It’s an essential fall combo! I haven’t had custard in a while, and now that’s all I’m craving. Great recipe Mary Ann!

    Reply
    • Mary Ann says

      September 27, 2020 at 2:57 pm

      Thanks Leanne!

      Reply
  9. Rahul says

    September 27, 2020 at 5:42 pm

    Mmmm. These sound so delicious Mary Ann. What a fun fall dessert!! Love the gingersnap crumble topping

    Reply
    • Mary Ann says

      September 28, 2020 at 3:43 pm

      Thanks so much Rahul. They’re perfect for fall!

      Reply

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