food Pumpkin Custard Pie II recipe
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Pumpkin Custard Pie II recipe
    1 servings

Ingredients:

  • 1 (9 inch) pie crust, baked
  • 3 eggs
  • 1 cup heavy whipping cream
  • 1/8 teaspoon salt
  • 1/2 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1 cup pumpkin puree
  • 2 tablespoons chopped crystallized ginger
  • 1/4 cup bourbon

    Instructions:

  • 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.



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