The filling of this pumpkin pie includes crystallised ginger and cognac, which take it to new heights! Use your favourite pastry recipe or shop bought shortcrust pastry for the base.
I baked two different kinds of pumpkin pies to compare...one was this recipe, and another recipe used Eagle's condenced milk. As a result, my boyfrind and I BOTH liked the pumpkin pie with this recipe! Using bourbon and crystalized ginger makes this pie very unique, and it remain moist, creamy and flavorful for days. This is our favorite pumpkin pie recipe now. - 01 Dec 2007 (Review from Allrecipes US | Canada)
TOO MUCH BOURBON!!! I am so disappointed after spending so much time making this pie. I brought this to a Thanksgiving dinner and nobody ate it because it tasted like ALL bourbon. If you are going to make this pie, use only a couple tablespoons bourbon, not the 1/4 cup the recipe calls for. - 23 Nov 2007 (Review from Allrecipes US | Canada)
This is the best pumpkin pie I ever made. The ginger and boubon give it such a zing! It was such a big hit at Thanksgiving, I have been asked to make it again for Christmas! - 05 Dec 2003 (Review from Allrecipes US | Canada)