PUMPKIN CUSTARD PIE II
Candied ginger and cognac make this pumpkin pie unique.
Provided by MARBALET
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 343.1 calories, Carbohydrate 25.5 g, Cholesterol 122.5 mg, Fat 23.4 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 12.5 g, Sodium 253 mg, Sugar 14.9 g
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Khuda Bakhsh
[email protected]This is my go-to pumpkin custard pie recipe. It's always a crowd-pleaser.
Mamd Jan
[email protected]I love this recipe! The pie is always a hit with my family and friends.
Whitney Smith
[email protected]This was the easiest pumpkin custard pie recipe I've ever tried. It turned out great and everyone loved it.
SSenyonga Abdu
[email protected]I followed the recipe exactly and my pie turned out perfectly. It was a big hit at my party.
Opepo Omolabake
[email protected]This pie was a bit too dense for my taste, but the flavor was good.
AHMERDY
[email protected]I'm not a big fan of pumpkin pie, but this one was really good. The custard was smooth and creamy, and the crust was flaky and buttery.
Md Firoj Mahamud
[email protected]This is the best pumpkin custard pie I've ever had!
Hamza Mukhtar
[email protected]The crust was a bit soggy, but the filling was delicious.
Augustine Aboagye
[email protected]This pie was a little too sweet for my taste, but it was still good. I think I would use less sugar next time.
Orkaaga Peace
[email protected]This was my first time making a pumpkin custard pie and it turned out amazing! The recipe was easy to follow and the pie was delicious. I will definitely be making this again.
Samson Wachira
[email protected]I've made this pie several times and it always turns out great. The custard is smooth and creamy, and the crust is flaky and buttery. I love that I can use canned pumpkin, which makes it a quick and easy dessert.
Judith Hernandez
[email protected]This pumpkin custard pie was a hit at our Thanksgiving dinner! The creamy filling and the flaky crust were perfect. I will definitely be making this again.