Pumpkin Custard Pie II

Name: Pumpkin Custard Pie II
Total time: 45 min
Yield: 8 Servings
Ingredients: 🥧 1 (9 inch) pie crust, baked (Optional); 🥚 3 eggs; 🥛 1 cup heavy whipping cream (Optional); 🧂 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)

Cost $10, save $5

Source: Recommended by CookPal

45 Min
8 Servings
$10

Pumpkin Custard Pie II

Cost $10, save $5

Source: Recommended by CookPal

45 Min
8 Servings
$10

INGREDIENTS

Crust
- 🥧 1 (9 inch) pie crust, baked (Optional)
Filling
- 🥚 3 eggs
- 🥛 1 cup heavy whipping cream (Optional)
- 🧂 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)

STEPS

Place baked pie shell on a baking sheet. Preheat oven to 425°F (220°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. Carefully pour mixture into baked pastry shell.

Bake in preheated oven for 15 minutes.

Reduce oven temperature to 350°F (175°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.

NUTRIENTS

Per 1 serving

🔥

343

Calories

4
Protein
26
Carbs
23
Fats

💡 Ensure the pie crust is fully baked and cool before adding the filling.For a non-alcoholic version, you may substitute cognac with apple juice or omit it entirely.Candied ginger adds a unique flavor; you can fine-tune the quantity based on personal preference.