Pumpkin Custard Pie II Recipe

Directions

Preheat oven to 375 degrees F (190 degrees C).
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.
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.

Nutrition

Amount Per Serving (8 total)

Calories
293 cal
15%

Fat
18.1 g
28%

Carbs
25.1 g
8%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

Chef in Brooklyn

Dec. 3, 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..." See more! 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. "

anabelledb

Nov. 26, 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 t..." See moreo make this pie, use only a couple tablespoons bourbon, not the 1/4 cup the recipe calls for. "

MADAMEMCM

Dec. 11, 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!..." See more"

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