This recipe for gingerbread snowflakes starts with my preferred gingersnap cookie recipe to generate six-pointed star cookies that may be iced to resemble snowflakes.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 6-ounce custards |
Ingredients
- 3 large eggs
- 1 cup 100% pure pumpkin
- 1 ½ teaspoons pumpkin pie spice
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
- 1 ⅓ cups whole milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup whipped cream, or to taste
- 1 pinch ground cinnamon, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk eggs together in a large bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk in condensed milk, milk, vanilla, and salt until blended. Pour into six 6-ounce custard cups.
- Place custard cups in a 9×13-inch baking dish. Place the dish on the center rack in the middle of the preheated oven. Pour boiling water into the pan around custard cups to a depth of 1 1/4 inches.
- Bake until the centers are almost set, about 35 minutes.
- Remove custard cups from the baking dish and set on a wire rack to cool. Serve warm or cold.
- Top with whipped cream and sprinkle with cinnamon just before serving.
Nutrition Facts
| Calories | 388 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 122 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 348 mg |
| Sugars | 25 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
OMG! My family LOVED this! I added a pinch of ground cloves and ground ginger to the custard. Didn’t even need whip cream. Thanks!
This recipe is FANTASTIC!!! And so so easy!!! Much better than making an actual pumpkin pie. I will definitely be making this again!
Family loved it.
Made this with no changes and the whole family loved it. Will be making again.
Very easy to make! I added some extra spice; nutmeg, ground clove, and allspice!! Very tasty!!!
Love this recipe when fall rolls around! Quick prep, no fuss while in the oven and delicious result! I make this recipe in a round glass casserole dish that is set inside a water bath in a larger casserole dish. Due to using one large baking dish I have increased the baking time to 60 min.
Just like pumpkin pie without the crust! It’s simple to make and I typically have all the necessary ingredients in my kitchen for the moment I get a craving. Will definitely make again. Don’t forget the whipped cream!
Made as per the instructions but did bake a wee bit longer (40 minutes). After reading another’s review, I put all ingredients together & used a processor to blend. So simple. So smooth. So delicious, for those who enjoy the flavour of pumpkin. This dessert is now a staple at Thanksgiving & Christmas!
Excellent dessert. A nice twist on egg custard. I’m not a pie person but my husband is. I did not use any whipped topping with my custard. It was sweet enough. I have a tendency to use a lot of whipped topping with traditional pumpkin pie. I will make this again.
YUMMY, so easy and so good, we added roasted pumpkin seeds to the top of the whip cream and a carmel sauce on the bottom of the plate and it was FABULOUSE. great way to impress company
Great recipe, great texture. It’s a bit closer to mousse than typical pumpkin pie filling. We added cinnamon to the mixture before baking. We also topped with homemade egg nog ice cream. YYUM!!!
I followed the recipe exactly. When I tasted it while it was warm, I wished that it had more pumpkin flavor–the flavor was really lacking for me. But today I am eating one that is cold, and the pumpkin flavor is more pronounced, and the consistency is more pleasant. I really like it better cold. Be careful not to over bake. I made some in ramekins and others in dishes a little bigger. I baked for 35 minutes, and I think I should have pulled the ramekins at 30 min or earlier. If you over bake, it changes the consistency. The ones I made that are perfectly baked, though, are very smooth and creamy when served cold. I would make this again, but next time I’ll make it the day prior and let it chill in the fridge overnight because I think it tastes better the second day chilled.
So good and So easy!! And even good the next day. Only 3 of us, so I hate to make a pie ( and I don’t like the crust anyway ). But this was super!! Mine did take closer to 50 mins to cook though. Our elevation is a bit high ( 4700 ft). A total winner!!
Very good and very easy, but not quite pumpkin pie for me, which I didn’t expect it to be but also not a custard. I suppose I discovered from this that I’m a purist on both counts.
I put in 3cups of acorn squash, and only added one can on sweet condensed milk.
Made this custard for my family and dinner guests. Everyone loved it! This recipe is a keeper. The only thing I altered was the bake time; I baked for 50 minutes.
This was an amazing substitute for pumpkin pie. A definite keeper.
Tastes like pumpkin pie without the crust. Will make again. My dad loves pumpkin pie. This fit the bill.
Very easy to make and delicious. I served this custard with a turkey dinner in February, and it made a perfect dessert without much effort.
This is basically pumpkin pie filling without the crust. I made these for my family at Thanksgiving since my mother has an allergy to gluten, and they were loved by all. I baked these on the longer side of the recommended time, more like 40 mins. I just threw all of the ingredients in a blender, mixed, and poured into ramekins. SUPER easy and delicious, I highly recommend.