Pumpkin Custard Pie II

4
MARBALET 45

"Candied ginger and cognac make this pumpkin pie unique."

Ingredients

{{adjustedServings}} servings 293 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

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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.
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Reviews

4
  1. 4 Ratings

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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 ...

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 g...

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!