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Pumpkin Custard Pie II

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Ingredients

Adjust Servings:
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)

Nutritional information

343
cal
23.4 g
fat
25.5 g
carb
4 g
protein
123 mg
cholesterol
253 mg
sodium

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Pumpkin Custard Pie II

Features:
    Cuisine:

      "Candied ginger and cognac make this pumpkin pie unique."

      • 1 h 5 m
      • Serves 8
      • Medium

      Ingredients

      Directions

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      Steps

      1
      Done

      Place baked pie shell on a baking sheet. Preheat oven to 425 degrees F (220 degrees C).

      2
      Done

      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
      Done
      15 minutes

      Bake in preheated oven for 15 minutes.

      4
      Done

      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.

      Cook's Notes:
      I pre-bake the pie shell to ensure the bottom crust stays crisp.
      You may substitute rum or bourbon for the cognac, if you prefer.
      The pie can be served warm, but I prefer to serve it at room temperature. Since the center often cracks as it cools, you can use that as an excuse to pipe on rosettes of whipped cream.

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