Cracker Barrel Old Country Store, Inc. develops and operates the Cracker Barrel Old Country Store restaurant and retail concept in the United States. Its restaurants provide breakfast, lunch, and dinner. The company’s gift shops offer various decorative and functional items, such as rocking chairs, holiday and seasonal gifts, apparel, toys, music CD’s, cookware, old-fashioned-looking ceramics, figurines, a book-on-audio sale-and-exchange program, and various other gift items, as well as candies, preserves, pies, cornbread mixes, coffee, syrups, pancake mixes, and other food items. As of September 18, 2012, it operated 620 stores in 42 states. The company was founded in 1969 and is headquartered in Lebanon, Tennessee.




Pumpkin Custard and Ginger Snaps

pumpkin custard with pumpkin

Cracker Barrel Pumpkin Custard N’ Ginger Snaps is a seasonal offering at the Cracker Barrel Old Country store. Looking for something other than pumpkin pie? This is a rich and creamy homemade custard with a ginger snap topping, and a dollop of pumpkin pie spice infused whipped cream. If you aren’t near to one of the Cracker Barrel Old Country Stores, you can still sample the flavor of this dessert with this copy cat recipe.

Cracker Barrel Pumpkin Custard N' Ginger Snaps
Copycat Recipe

Serves: 8
Enjoy this sweet creamy custard that is topped with ginger snap cookie crumbs, and a pumpkin pie spice infused whipped cream.
8 egg yolks
1 3/4 cup pure pumpkin puree - 1 (15 ounce) can of pure pumpkin
1 3/4 cup heavy whipping cream
1/2 cup granulated sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1 cup ginger snap cookies and about 8 ginger snap cookies that are whole
1 tablespoon melted butter
1 cup heavy whipping cream
1 tablespoons granulated sugar - if you have extra fine sugar this is best
1/2 teaspoon pumpkin pie spice
Preheat oven to 350 degrees.  Crack open 8 eggs, and separate the whites from the yolks.  In a medium sized glass bowl add egg yolks and whisk until they are creamy.  Add pumpkin,1/2 cup sugar, vanilla, 1 3/4 cups of heavy cream, and pumpkin pie spice and combine until all are incorporated.  Cook custard mixture in a double boiler, and stir until custard has thickened, and a spoon remains coated when inserted into custard.  Pour custard into either 8 custard dishes, or an 8 x 8 baking dish.  Bake custard for about 30-35 minutes or until a spoon is inserted comes out clean.  Halfway through the baking process combine the 1 cup gingersnaps and 1 tablespoon melted butter, and sprinkle the crumb mixture over the custard while it is baking by removing the dishes from the oven, adding gingersnap crumb mixture and returning the dishes to the oven to finish baking.  If you are using small individual custard dishes check the custard at 20-25 minutes.

Allow the custard to cool to room temperature.  Just before serving mix the pumpkin pie spice infused whipped cream by whisking together the 1 cup whipping cream, 1 tablespoon granulated sugar, and 1/4 teaspoon pumpkin pie spice until the whipped cream is thickened.

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