Pumpkin Custards with Gingersnap Crumble
These Pumpkin Custards with Gingersnap Crumble are a must bake this fall! They're perfectly pumpkiny!
Servings: 8 servings
Calories: 354kcal
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
- 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
Gingersnap Crumble
- 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.