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; 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

Servings: persons

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

1
Preheat oven to 375 degrees F (190 degrees C).
2
In a large mixing bowl, beat eggs lightly.
3
Add cream, salt, sugar, cinnamon, allspice, and pumpkin.
4
Mix well, then stir in candied ginger and cognac, rum, or bourbon.
5
Carefully pour mixture into baked pastry shell.
6
Bake in preheated oven for 30 minutes or until a toothpick inserted in center comes out clean.
7
Custard will still jiggle.
8
Serve pie warm or at room temperature.
9
Garnish with whipped cream if desired.

417

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 10 ingredients. The key ingredients include: 1 (9 inch) pie crust, baked, 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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