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Beach House Kitchen
Pumpkin Custards with Gingersnap Crumble
These Pumpkin Custards with Gingersnap Crumble are a must bake this fall! They're perfectly pumpkiny!
8
52
4 hr
TOTAL TIME
375
CALORIES
$0.75
PER SERVING
Ingredients
14 INGREDIENTS
8 SERVINGS
15 oz pumpkin
1/8 tsp salt
3 tbsp unsalted butter
cold
1/4 cup gingersnap cookies
3 large eggs
1 1/2 tsp pumpkin pie spice
1/4 tsp ground cinnamon
1/4 cup pecans
1/2 tsp ground cinnamon
1/8 tsp salt
1 1/2 cups heavy cream
1/4 cup light brown sugar
1/4 cup all purpose flour
1/2 cup light brown sugar
Directions
13 STEPS
15 min
PREP TIME
45 min
COOK TIME
4 hr
TOTAL TIME
View Directions on Beach House Kitchen
Health Info
Macros
32g
CARBS
25g
FAT
5g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
TREE NUTS
WHEAT
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Frequently Asked Questions
Why is my custard lumpy?
How do I make my custard more flavorful?
Why does my custard taste eggy?
Why is my custard too thin?
Can I use whole eggs instead of just yolks in my custard?
How can I avoid getting a 'skin' on top of my custard?
What is the difference between custard and pudding?
Can I make dairy-free custard?
Is custard and ice cream the same?
Can I use custard to replace cream in recipes?
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