recipe reviews for:

Pumpkin Custard Pie II

“Heavy cream, candied ginger and a quarter-cup of cognac makes this an ambrosial pumpkin pie. The ginger and cognac perfume all the other ingredients, and the cream gives the filling a luscious, velvety texture. Everything is stirred up in a large mixing bowl and poured into a prepared crust. The pie emerges from the oven 30 minutes later, set and beautiful. Cool and serve with whipped cream.”

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Reviewed: Dec. 1, 2007

I baked two different kinds of pumpkin pies to compare...one was this recipe, and another recipe used Eagle's condenced milk. As a result, my boyfrind and I BOTH liked the pumpkin pie with this recipe! Using bourbon and crystalized ginger makes this pie very unique, and it remain moist, creamy and flavorful for days. This is our favorite pumpkin pie recipe now.

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Reviewer:

Chef in Brooklyn

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Reviewed: Nov. 23, 2007

TOO MUCH BOURBON!!! I am so disappointed after spending so much time making this pie. I brought this to a Thanksgiving dinner and nobody ate it because it tasted like ALL bourbon. If you are going to make this pie, use only a couple tablespoons bourbon, not the 1/4 cup the recipe calls for.

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anabelledb

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Reviewed: Dec. 5, 2003

This is the best pumpkin pie I ever made. The ginger and boubon give it such a zing! It was such a big hit at Thanksgiving, I have been asked to make it again for Christmas!

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