Pumpkin Custard With Pumpkin Vanilla Creme
by Pattie Turner from Floyd, VA
This may replace pumpkin pie on your holiday table. The pumpkin custard is similar to pumpkin pie filling. It’s light, creamy, and super easy to make. There’s just the right balance of sweetness and fall spices. Gingersnap cookies add a little crunch and are the perfect complement to the creamy custard. Spiced Cool Whip on top makes for a beautiful presentation. Try this if you want pumpkin pie but don’t want to make a whole pie.
Ingredients
- 1 c fresh or canned pumpkin puree, drained
- 1 egg, beaten slightly
- 1/2 c brown sugar, packed
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 Tbsp vanilla extract
- 1 c evaporated milk
- 1 pkg molasses or gingersnap cookies (soft baked)
- 6 Tbsp French Vanilla flavored Cool Whip topping
See recipe for pumpkin custard with pumpkin vanilla creme
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