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Ingredients
| 9" pie shells: 1 shell (baked) |
| eggs: 3 |
| heavy whipping cream (fluid): 1 cup |
| salt: 1/8 tsp |
| granulated sugar: 1/2 cup |
| ground cinnamon: 1/2 tsp |
| allspice: 1/8 tsp |
| pumpkin puree: 1 cup |
| candied ginger (chopped): 2 Tbl |
| bourbon: 1/4 cup |
Pumpkin Custard Pie II
Credit: AllRecipes
User rating:
"Candied ginger and cognac make this pumpkin pie unique."
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Prep Time
min -
Cook Time
min -
Servings
8 serving(s)
Tags
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.