Pumpkin Custard With Cookie Crumble Recipe

Carrie Vasios Mullins

Invert your pumpkin pie this year by topping pumpkin pie filling with a ginger cookie crumble.

Recipe Details

Pumpkin Custard With Cookie Crumble Recipe

Active 30 mins
Total 2 hrs
Serves 12 servings


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

  • One 15-ounce can plus 1/4 cup pumpkin puree (see note)

  • 12 ounces evaporated milk

  • 2 large 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


  1. 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.

  2. 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.

  3. 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 to 15 minutes. Let cool completely.

  4. 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.


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.

Special Equipment

7- by 10 1/2- by 2-inch baking dish, 9-inch pie plate, mixing bowl

This Recipe Appears In

Nutrition Facts (per serving)
255 Calories
11g Fat
36g Carbs
5g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 255
% Daily Value*
Total Fat 11g 14%
Saturated Fat 6g 29%
Cholesterol 55mg 18%
Sodium 238mg 10%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 6%
Total Sugars 24g
Protein 5g
Vitamin C 3mg 13%
Calcium 119mg 9%
Iron 2mg 11%
Potassium 259mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)