Invert your pumpkin pie this year by topping pumpkin pie filling with a ginger cookie crumble.
Note: I used about 3/4th of a 29-ounce can of 100% pumpkin puree. For the cookie crumble, I used one 5.25 ounce package of Ana's Ginger Thins. Do not crush the cookies too finely—you want them to be in about 1/4-inch chunks for texture. For extra garnish, add a topping of freshly whipped cream. You can also make the crumble alone to top a variety of custards, panna cotta, or ice cream.
About the author: Carrie Vasios Mullins is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
Pumpkin Custard with Cookie Crumble
About This Recipe
|Active time:||30 minutes|
|Total time:||2 hours|
|Special equipment:||7- by 10 1/2- by 2-inch baking dish, 9-inch pie plate, mixing bowl|
|This recipe appears in:||Cookie Monster: Pumpkin Custard With Cookie Crumble|
- For the Pumpkin Custard
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/2 teaspoon kosher salt
- 1 packed teaspoon clementine or orange zest, from about 1 clementine
- 1 15-ounce can plus 1/4 cup pumpkin puree (see note)
- 12 ounces evaporated milk
- 2 eggs, lightly beaten
- For Cookie Crumble
- 2 cups roughly chopped ginger cookie crumbs (see note)
- 1/4 cup packed dark brown sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon all purpose flour
- 6 tablespoons unsalted butter, melted
- Whipped cream for serving, optional
For custard: Adjust oven rack to middle position and preheat oven to 425°F. In a medium bowl, whisk together sugar, cinnamon, nutmeg, ginger, cloves, allspice, salt, and citrus zest. Set aside.
In a large bowl, whisk together pumpkin and eggs. Whisk in spice mixture. Whisk in evaporated milk. Pour pumpkin mixture into baking dish and bake for 15 minutes. Reduce heat to 350°F and bake until mixture is just set (it will be slightly jiggly in the center but will firm as it cools), about 45 minutes. Let cool completely. Do not turn off the oven.
For cookie crumble: While custard is cooling, mix together cookie crumbs, dark brown sugar, salt, and flour. Add melted butter and mix until well coated. Press into bottom of pie dish and bake until cookies are toasted and fragrant and mixture holds together, 10-15 minutes. Let cool completely.
To serve: Break up cookie crumble into large shards. Top each serving of custard with crumble and whipped cream, if desired. Store leftover custard in the refrigerator. Keep crumble separately at room temperature in an airtight container.