pumpkin-custard-pie-ii

Pumpkin Custard Pie II

4 Reviews Add a Pic
MARBALET
Recipe by  MARBALET

“Candied ginger and cognac make this pumpkin pie unique.”

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Ingredients

Adjust Servings

Original recipe yields 1 pie

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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)

Rate This Recipe
Chef in Brooklyn
9

Chef in Brooklyn

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.

anabelledb
7

anabelledb

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.

MADAMEMCM
7

MADAMEMCM

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!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 293 cal
  • 15%
  • Fat
  • 18.1 g
  • 28%
  • Carbs
  • 25.1 g
  • 8%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 120 mg
  • 40%
  • Sodium
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

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