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Pumpkin Custard Pie II

By: MARBALET  
"Candied ginger and cognac make this pumpkin pie unique."

Rating: This weblink has been rated 3 times with an average star rating of 3.7 Read Reviews (3)

Rate/Review | 220 people have saved this

What to Drink?

Wine Port
Hot Non-Alcoholic Coffee
 

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Original Recipe Yield 1 pie
 

Ingredients

  • 1 (9 inch) pie crust, baked
  • 3 eggs
  • 1 cup heavy whipping cream
  • 1/8 teaspoon salt
  • 1/2 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1 cup pumpkin puree
  • 2 tablespoons chopped crystallized ginger
  • 1/4 cup bourbon

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large mixing bowl, beat eggs lightly. Add cream, salt, sugar, cinnamon, allspice, and pumpkin. Mix well, then stir in candied ginger and cognac, rum, or bourbon. Carefully pour mixture into baked pastry shell.
  3. Bake in preheated oven for 30 minutes or until a toothpick inserted in center comes out clean. Custard will still jiggle. Serve pie warm or at room temperature. Garnish with whipped cream if desired.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 293 | Total Fat: 18.1g | Cholesterol: 120mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2003 by MADAMEMCM 
This is the best pumpkin pie I ever made. The ginger and boubon give it such a zing! It was... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 26, 2007 by anabelledb 
TOO MUCH BOURBON!!! I am so disappointed after spending so much time making this pie. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2007 by Chef in Brooklyn 
I baked two different kinds of pumpkin pies to compare...one was this recipe, and another... MORE

 
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