Pumpkin Custard With Cookie Crumble Recipe

Ingredients

• 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

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