Pumpkin Custard Pie Ii Recipe

Name: Pumpkin Custard Pie Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 inch) pie crust, baked (optional); 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 cognac; 1/2 cup heavy cream, whipped (optional)

Servings: persons

1 (9 inch) pie crust, baked (optional)
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 cognac
1/2 cup heavy cream, whipped (optional)

1
Place baked pie shell on a baking sheet. Preheat oven to 425 degrees F (220 degrees C).
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 (see Cook's Note). Carefully pour mixture into baked pastry shell.
3
Bake in preheated oven for 15 minutes.
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.

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (9 inch) pie crust, baked (optional), 3 eggs, 1 cup heavy whipping cream, 1/8 teaspoon salt, and more.

Yes, Pumpkin Custard Pie Ii falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Custard Pie Ii

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