Name: Pumpkin Custards with Gingersnap Crumble
Prep time: 15 min
Cook time: 45 min
Total time: 240 min
Ingredients: 1 15-oz. can pumpkin; 1/8 tsp. salt; 1 1/2 cups heavy cream; 3 Tbsp. cold unsalted butter; 1/4 cup all-purpose flour; 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; 1/4 cup light brown sugar; 1/2 cup light brown sugar; 1/8 tsp. salt

custard

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 use custard to replace cream in recipes?

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

Milk

Eggs

Tree Nuts

Wheat

Vegetarian

Canned Vegetables

gram

pumpkin puree

Seasonings

salt

Creams & Creamers

milliliter

heavy cream

Butter & Margarine

unsalted butter

Flour & Meal

all purpose flour

Cookies

gingersnap cookie

eggs

pumpkin pie spice

ground cinnamon

Nuts Seeds & Mixes

pecans

Sugars & Sweeteners

brown sugar

Carbohydrates

Protein

Water

Calories

Vitamin D

Vitamins

Iron

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Vitamin C

Vitamin K

Niacin (B3)

Pantothenic acid (B5)

Alpha-carotene

Beta-carotene

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Choline

Trans fatty acids

Folic Acid (B9)

Lycopene

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Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Fiber

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Total polyunsaturated fatty acids

Manganese

Selenium

Thiamin (B1)

Riboflavin (B2)

Vitamin B6

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Pumpkin Custards with Gingersnap Crumble

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