Pumpkin Custard Pie II
8 servings
Ingredients
1 (9 inch) pie crust, baked (optional)
3 eggs
1 cup heavy whipping cream
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
Step 1
Place baked pie shell on a baking sheet. Preheat oven to 425 degrees F (220 degrees C).
Step 2
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.
Step 3
Bake in preheated oven for 15 minutes.
Step 4
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.
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