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Pumpkin Custard Pie II

Pumpkin Custard Pie II


"Candied ginger and cognac make this pumpkin pie unique."
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1 h 5 m servings 343 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place baked pie shell on a baking sheet. Preheat oven to 425 degrees F (220 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 (see Cook's Note). Carefully pour mixture into baked pastry shell.
  3. Bake in preheated oven for 15 minutes.
  4. Reduce oven temperature to 350 degrees F (175 degrees C). Continue to bake until a knife point inserted in the center of the pie comes out clean. Custard will still jiggle. Serve pie warm or at room temperature. Garnish with whipped cream if desired.


  • Cook's Notes:
  • I pre-bake the pie shell to ensure the bottom crust stays crisp.
  • You may substitute rum or bourbon for the cognac, if you prefer.
  • The pie can be served warm, but I prefer to serve it at room temperature. Since the center often cracks as it cools, you can use that as an excuse to pipe on rosettes of whipped cream.

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Read all reviews 5
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I baked two different kinds of pumpkin pies to 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 ...

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!

This is a simple pie to make that has good body and texture. It could use a little more oomph of flavor, possibly by adding a bit more sugar and spice. Added rum as a suggested alternative and...

I followed the recipe as written , but I used brandy instead because that's what I had . It's the best pumpkin pie I have eaten, and it's even better the next day.

Made this pie according to the recipe. I wouldn't change a thing. It is delicious &easy to make. Ginger & bourbon gave it just the right amount of zip.

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