Gingersnap Pumpkin Pie Custard Cups
By: Minda, Posted: 10/6/2023
Nothing screams Fall like pumpkin pie. Try this twist on a Fall classic with these Gingersnap Pumpkin Pie Custard Cups.
Looking for some dessert ideas this Fall? Try out our S’mores Cream Pie, Gingersnap Cookies, or Easy Cranberry Vanilla Pies.
Our Gingersnap Pumpkin Pie Custard Cups
One thing I love to make in the fall is a Pumpkin Pie with Gingersnap Crust. Unfortunately, this year, my oven is on the fritz. Rather than skipping this tasty dessert altogether, we are going about it a little differently and serving up individual Gingersnap Pumpkin Pie Custard Cups. To do this, we are going to reuse our leftover Gingersnap Cookies to form a crumb base and top with our Pumpkin Pie Custard which we will make on the stove.
- Gingersnap Pumpkin Pie Custard Cups
- By: Minda, Posted: 10/6/2023
- Our Gingersnap Pumpkin Pie Custard Cups
- Ingredients, Substitutions, and Additions
- Preferred Pairings for Gingersnap Pumpkin Pie Custard Cups
- Ingredients for Gingersnap Pumpkin Pie Custard Cups
- Gingersnap Base
- Pumpkin Pie Custard
- Whipped Cream Topping
- Directions
- Pumpkin Pie Custard
- Gingersnap Base
- Whipped Cream Topping
- Gingersnap Pumpkin Pie Custard Cups
Ingredients, Substitutions, and Additions
Gingersnap Cookies – We love using our homemade Gingersnap Cookies to create the base of this recipe. If you choose to use store bought, make sure they have a good snap to them. If they are too soft the base will be gooey.
Pumpkin – I like to flavor the pumpkin with my own seasonings so I use just plain old Pumpkin in a can. However, there is no harm in buying the canned Pumpkin Pie and using that…just make sure to skip the additional spices we are going to add.
Eggs – For a rich creamy custard we are going to use three egg yolks and one whole egg.
Heavy Cream – This is going to be combined with our pumpkin to create our custard. We also need a little extra for the whip cream topping. That said, there is no reason why you can’t make this a little simpler and grab some Cool Whip from the store for topping.
Spices – To create our Pumpkin Pie Custard, we are going to flavor the pumpkin with some Ginger and Cinnamon. Many people like to add nutmeg or cloves to their pie, however, I find I like the flavor of these simple ingredients.
Cornstarch – This is added to thicken up the custard and hold everything together. Otherwise, you would just have pumpkin pie soup.
Butter – To create our custard we need a couple tablespoons of softened butter. Well, I always forget to pull my butter out early. So if you are like me, I find cutting up the butter into smaller pieces and setting it by the stove for a couple minutes while I cook works great.
Preferred Pairings for Gingersnap Pumpkin Pie Custard Cups
What pairs better with pumpkin pie than a savory holiday dinner? Well same applies to these Gingersnap Pumpkin Pie Custard Cups. Try them with our Kick’n Holiday Turkey, Ham with Citrus Bourbon Glaze or even indulge after some Fried Chicken Strips.
Kick’n Holiday Turkey – Turkey, Turkey, Turkey. If you love turkey try our Kick’n Holiday Turkey, it is sure to hit the spot this holiday season.
Ham with Citrus Bourbon Glaze – Craving something sweet and smoky this holiday season. Our amazing Ham with Citrus Bourbon Glaze delivers on flavor.
Fried Chicken Strips – Craving some Fried Chicken Strips? We got you covered with these yummy, crispy, panko crusted, chicken tenders.
Ingredients for Gingersnap Pumpkin Pie Custard Cups
Gingersnap Base
- 120g Gingersnap Cookies
- 2 tbs Butter, melted
- 3 tbs sugar
Pumpkin Pie Custard
- 15 oz Pumpkin
- 12 oz Heavy Cream
- 4 Eggs (3 yolks, 1 whole egg), beaten
- 3/4 cup Brown Sugar
- 2 tsp Cinnamon
- 1/2 tsp Ginger
- 4 tbs Cornstarch
- 3 tbs Butter, unsalted
Whipped Cream Topping
- 1 cup Heavy Cream
- 2 tbs Confectioners Sugar
- 1 tsp Vanilla
Directions
Pumpkin Pie Custard
In a medium mixing bowl combine Brown Sugar, Cinnamon, Ginger, and Cornstarch. Once fully combined, add in beaten eggs and whisk together.
In a medium sauce pan, add Pumpkin and Heavy Cream. Continuously stir at medium/high temperature until they start to steam and it just starts to bubble.
Immediately remove from heat and slowly pour in half the pumpkin mixture into egg mixture while whisking the eggs constantly.
Pour egg mixture into the pot and return to the stove. While whisking constantly, allow custard to thicken on medium heat. Once custard starts to boil, lower heat to low and cook for an additional 2 minutes.
Remove from heat and mix in Butter until completely combined. Pour custard into a bowl and cover with plastic wrap, ensuring the plastic wrap touches the custard to avoid a film from forming on the top layer. Allow custard to cool at room temperature for an hour then place in the refrigerator to set for at least 3 hours or until ready to use.
When ready to assemble cups remove Pumpkin Pie Custard from the refrigerator and beat with a blender on medium for two minutes until the custard appears slightly fluffy. Transfer to a piping bag or use a resealable bag with the corner cut off.
Gingersnap Base
Crush Gingersnaps by using a blender or use a rolling pin to crush them in a resealable plastic bag.
Set aside 1 tablespoon of crushed Gingersnaps for the topping and pour the remaining amount into a small mixing bowl. Add Sugar and mix until completely combined. Stir in melted Butter and set aside until ready to assemble cups.
Whipped Cream Topping
Chill bowl and whisk in freezer for 15 minutes prior to use.
Add all ingredients into chilled mixing bowl and whisk on high for 2-4 minutes until soft peaks form.
Refrigerate until ready to assemble cups.
Gingersnap Pumpkin Pie Custard Cups
In 4oz cups, pack 1 tablespoon of Gingersnap Base into the bottom of each cup.
Pipe approx. 3oz of Pumpkin Pie Custard onto each Gingersnap Base.
Top each cup with a dollop of Whipped Cream and sprinkle with crushed Gingersnaps. Serve and Enjoy!
Hi, We are Mike and Minda. Thank you for stopping to take a look at our Kick’n Kitchen! We are a husband and wife team that have a love for food and cooking. Come with us on our journey of rediscovering recipes from our youth and find new recipes to fall in love with.
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Gingersnap Pumpkin Pie Custard Cups
10
servings4
hours30
minutes20
minutesNothing screams Fall like pumpkin pie. Try this twist on a Fall classic with these Gingersnap Pumpkin Pie Custard Cups.
Ingredients
- Gingersnap Base
120g Gingersnap Cookies
2 tbs Butter, melted
3 tbs sugar
- Pumpkin Pie Custard
15 oz Pumpkin
12 oz Heavy Cream
4 Eggs (3 yolks, 1 whole egg), beaten
3/4 cup Brown Sugar
2 tsp Cinnamon
1/2 tsp Ginger
4 tbs Cornstarch
3 tbs Butter, unsalted
- Whipped Cream Topping
1 cup Heavy Cream
2 tbs Confectioners Sugar
1 tsp Vanilla
Directions
- Pumpkin Pie Custard
- In a medium mixing bowl combine Brown Sugar, Cinnamon, Ginger, and Cornstarch. Once fully combined, add in beaten eggs and whisk together.
- In a medium sauce pan, add Pumpkin and Heavy Cream. Continuously stir at medium/high temperature until they start to steam and it just starts to bubble.
- Immediately remove from heat and slowly pour in half the pumpkin mixture into egg mixture while whisking the eggs constantly.
- Pour egg mixture into the pot and return to the stove. While whisking constantly, allow custard to thicken on medium heat. Once custard starts to boil, lower heat to low and cook for an additional 2 minutes.
- Remove from heat and mix in Butter until completely combined. Pour custard into a bowl and cover with plastic wrap, ensuring the plastic wrap touches the custard to avoid a film from forming on the top layer. Allow custard to cool at room temperature for an hour then place in the refrigerator to set for at least 3 hours or until ready to use.
- When ready to assemble cups remove Pumpkin Pie Custard from the refrigerator and beat with a blender on medium for two minutes until the custard appears slightly fluffy. Transfer to a piping bag or use a resealable bag with the corner cut off.
- Gingersnap Base
- Crush Gingersnaps by using a blender or use a rolling pin to crush them in a resealable plastic bag.
- Set aside 1 tablespoon of crushed Gingersnaps for the topping and pour the remaining amount into a small mixing bowl. Add Sugar and mix until completely combined. Stir in melted Butter and set aside until ready to assemble cups.
- Whipped Cream Topping
- Chill bowl and whisk in freezer for 15 minutes prior to use.
- Add all ingredients into chilled mixing bowl and whisk on high for 2-4 minutes until soft peaks form.
- Refrigerate until ready to assemble cups.
- Gingersnap Pumpkin Pie Custard Cups
- In 4oz cups, pack 1 tablespoon of Gingersnap Base into the bottom of each cup.
- Pipe approx. 3oz of Pumpkin Pie Custard onto each Gingersnap Base.
- Top each cup with a dollop of Whipped Cream and sprinkle with crushed Gingersnaps. Serve and Enjoy!
