Recipe by MARBALET
"Candied ginger and cognac make this pumpkin pie unique."
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1 (9 inch)
pie crust, baked
heavy whipping cream
chopped crystallized ginger
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Custard Pie II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 163
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