Pumpkin Custard Pie
Originally submitted by Holly and modified by Kaboose.com
Average User Rating:
You're bound to hear "oohs" and aahs" when you unveil this ambrosial pumpkin pie, brimming with rich velvety cream, pumpkin, ginger, cinnamon, allspice, cognac and bourbon and topped with whipped cream.
Ingredients
- 1 (9-inch) purchased or homemade pie crust, baked
- 3 eggs
- 1 cup heavy whipping cream
- 1/8 teaspoon salt
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1 cup pumpkin puree
- 2 tablespoons chopped crystallized ginger
- 1/4 cup bourbon
Cooking 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.
Nutrition Facts
Servings per Recipe: 8
Amount Per Serving
- calories: 294cal
- total fat: 18.1g
- cholesterol: 120mg
- sodium: 248mg
- carbohydrates: 25.2g
- fiber: 1.1g
- protein: 4g
Servings: 8
