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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
364
CALORIES
$0.69
PER SERVING
Ingredients
14 INGREDIENTS
8 SERVINGS
15 oz pumpkin
1/8 tsp salt
1/2 tsp ground cinnamon
3 tbsp unsalted butter
cold
1/4 cup gingersnap cookies
3 large eggs
1/2 cup light brown sugar
1 1/2 tsp pumpkin pie spice
1/4 cup light brown sugar
1/4 tsp ground cinnamon
1/4 cup pecans
1/4 cup all-purpose flour
1/8 tsp salt
1 1/2 cups heavy cream
Directions
13 STEPS
15 min
PREP TIME
45 min
COOK TIME
4 hr
TOTAL TIME
View Directions on Beach House Kitchen
Health Info
Macros
30g
CARBS
25g
FAT
5g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
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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