The Best Pumpkin Custard Pie II Recipe
Discover a unique twist on the classic pumpkin pie with this Pumpkin Custard Pie II recipe, featuring candied ginger and cognac. Perfect for Thanksgiving or any special occasion!
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
I pre-bake the pie shell to ensure the bottom crust stays crisp.
You may substitute rum or bourbon for the cognac, if you prefer.
The pie can be served warm, but I prefer to serve it at room temperature. Since the center often cracks as it cools, you can use that as an excuse to pipe on rosettes of whipped cream.