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Pumpkin Custard Pie II
Pumpkin Custard Pie II
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Indulgent pumpkin pie elevated with creamy richness, candied ginger, and a hint of cognac.
Ingredients:
  • 1 (9 inch) pie crust, baked
  • 3 eggs
  • 1 cup heavy whipping cream
  • 0.125 teaspoon salt
  • 0.5 cup white sugar
  • 0.5 teaspoon ground cinnamon
  • 0.125 teaspoon ground allspice
  • 1 cup pumpkin puree
  • 2 tablespoons chopped crystallized ginger
  • 0.25 cup cognac
  • 0.5 cup heavy cream, whipped
Instructions:
  • Transfer the freshly baked pie shell onto a baking sheet. Preheat the oven to 425 degrees F (220 degrees C).
  • In a large mixing bowl, gently beat the eggs. Mix in cream, salt, sugar, cinnamon, allspice, and pumpkin until well combined. Fold in candied ginger and your choice of cognac, rum, or bourbon. Pour the filling into the baked pastry shell.
  • Place in the oven that's already preheated and bake for 15 minutes.
  • Lower the oven temperature to 350 degrees F (175 degrees C) and bake the pie until a knife inserted in the center comes out clean while the custard still jiggles. Serve warm or at room temperature and top with whipped cream if desired.

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