Pumpkin Custard Pie II Recipe with Candied Ginger and Cognac | Unique and Delicious
Pumpkin pie is a classic dessert that graces many tables during the fall season, especially around Thanksgiving. But if you’re looking to elevate this traditional favorite, the Pumpkin Custard Pie II recipe might just become your new go-to. With the added warmth of candied ginger and the smooth richness of cognac, this pie offers a sophisticated twist that is sure to impress your guests.
Table of Contents
The Best Pumpkin Custard Pie II Recipe
This is not just any pumpkin pie; it’s a carefully crafted blend of flavors that turns a simple dessert into a culinary masterpiece. The combination of creamy pumpkin custard, the zing of candied ginger, and the depth of cognac creates a pie that’s both comforting and elegant. It’s perfect for a special occasion or whenever you want to treat yourself and your loved ones to something extraordinary.
Notes on Ingredients
The ingredients in this recipe are what make it truly stand out. Here are a few things to note:
- Pumpkin Puree: Use pure pumpkin puree for the best flavor. Avoid pumpkin pie filling, which contains added sugars and spices.
- Candied Ginger: The crystallized ginger adds a delightful, spicy sweetness that complements the pumpkin beautifully.
- Cognac: The cognac (or your preferred spirit) adds depth and richness. If you prefer, you can substitute it with rum or bourbon.
- Whipping Cream: The cream adds luxurious texture to the custard, and the optional whipped cream topping makes it even more decadent.
How to Make Pumpkin Custard Pie II
- Preheat and Prepare: Preheat your oven to 425°F (220°C) and place your baked pie shell on a baking sheet.
- Mix the Filling: In a large bowl, lightly beat the eggs. Add the cream, salt, sugar, cinnamon, allspice, and pumpkin puree. Mix well until fully combined. Stir in the chopped crystallized ginger and cognac.
- Bake: Carefully pour the mixture into the pre-baked pastry shell. Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking until a knife inserted in the center comes out clean. The custard should still jiggle slightly.
- Cool and Serve: Allow the pie to cool. Serve it warm or at room temperature, garnished with whipped cream if desired.
How to Serve Pumpkin Custard Pie II
This pie can be served warm, but many find that the flavors are even better at room temperature. The whipped cream rosettes not only add a touch of elegance but also hide any cracks that might form as the pie cools. It’s a dessert that’s as beautiful as it is delicious.
How to Store Pumpkin Custard Pie II
Store any leftovers in the refrigerator, covered loosely with plastic wrap or aluminum foil. The pie will keep for up to three days. For the best flavor, allow the pie to come to room temperature before serving.
Nutrition Information
| Nutrient | Amount per serving | % Daily Value |
|---|---|---|
| Calories | 108.81 kcal | 5% |
| Total Fat | 1.57g | 2% |
| Carbs | 17.49g | 7% |
| Sugars | 15.05g | 17% |
| Protein | 2.33g | 5% |
| Sodium | 62.51mg | 3% |
| Fiber | 1.2g | 4% |
| Saturated Fat | 0.52g | 3% |
| Trans Fat | 0.01g | – |
| Monounsaturated Fat | 0.6g | – |
| Polyunsaturated Fat | 0.32g | – |
| Cholesterol | 61.38mg | 20% |
| Calcium | 23.13mg | 3% |
| Magnesium | 2.12mg | 1% |
| Potassium | 24.04mg | 1% |
| Iron | 0.79mg | 6% |
| Zinc | 0.22mg | 2% |
| Phosphorus | 32.81mg | 5% |
| Vitamin A | 1215.93mcg | 152% |
| Vitamin C | 0.02mg | 0% |
| Thiamin (Vitamin B1) | 0.01mg | 1% |
| Riboflavin (Vitamin B2) | 0.08mg | 6% |
| Niacin (Vitamin B3) | 0.02mg | 0% |
| Vitamin B6 | 0.03mg | 2% |
| Folic Acid (Vitamin B9) | 7.78mcg | 4% |
| Vitamin B12 | 0.15mcg | 6% |
| Vitamin D | 0.34mcg | 7% |
| Vitamin E | 0.18mg | 1% |
| Vitamin K | 0.1mcg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Pumpkin Custard Pie II
Can I use a store-bought pie crust?
Yes, a store-bought crust works just fine. Just be sure to pre-bake it to keep the bottom crust crisp.
Can I substitute the cognac with something else?
Absolutely! Rum or bourbon are great alternatives that will still give the pie a rich flavor.
How can I prevent the pie from cracking?
Cracks are common with custard pies. To minimize them, avoid over-baking and allow the pie to cool slowly.
Can I freeze the pie?
Freezing is not recommended as it can affect the texture of the custard. It’s best enjoyed fresh.
The Best Pumpkin Custard Pie II Recipe
Ingredients
- 1 (9 inch) pie crust, baked (Optional)
- 3 eggs
- 1 cup heavy whipping cream Optional
- ⅛ teaspoon salt
- ½ cup white sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- 1 cup pumpkin puree
- 2 tablespoons chopped crystallized ginger
- ¼ cup cognac
- ½ cup heavy cream whipped (Optional)
Instructions
- Place baked pie shell on a baking sheet. Preheat oven to 425 degrees F (220 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 (see Cook’s Note). Carefully pour mixture into baked pastry shell.
- Bake in preheated oven for 15 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). Continue to bake until a knife point inserted in the center of the pie comes out clean. Custard will still jiggle. Serve pie warm or at room temperature. Garnish with whipped cream if desired.
Notes
This Pumpkin Custard Pie II recipe is a wonderful way to bring something new to your holiday table while still embracing the familiar comfort of pumpkin pie. Whether you’re a traditionalist or someone who loves to experiment with flavors, this recipe is sure to become a favorite.
