Pumpkin Custard Pie II4 Reviews
“Candied ginger and cognac make this pumpkin pie unique.” - by MARBALET
Original recipe yields 1 pie
- 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.
Amount Per Serving (8 total)
- 293 cal
- 18.1 g
- 25.1 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"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. "
"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. "
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