Pumpkin and ginger custard pie

    (19)
    1 hour 5 min

    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.


    1 person made this

    Ingredients
    Serves: 8 

    • 1 (23cm) baked pastry base
    • 3 eggs
    • 240ml whipping cream
    • 1/8 teaspoon salt
    • 100g caster sugar
    • 1/2 teaspoon ground cinnamon
    • 1/8 teaspoon ground allspice
    • 250g pureed pumpkin
    • 2 tablespoons chopped crystallised ginger
    • 4 tablespoons cognac
    • 120ml cream, whipped (optional)

    Method
    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Place baked pastry case on a baking tray. Preheat oven to 220 C / Gas 7.
    2. In a large mixing bowl, beat eggs lightly. Add cream, salt, sugar, cinnamon, allspice and pumpkin. Mix well, then stir in ginger and cognac. Carefully pour mixture into baked pastry case.
    3. Bake in preheated oven for 15 minutes.
    4. Reduce oven temperature to 180 C / Gas 4. Continue to bake until a knife point inserted in the centre of the pie comes out clean. Custard will still jiggle. Serve pie warm or at room temperature. Garnish with whipped cream if desired.

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    Reviews & ratings
    Average global rating:
    (19)

    Reviews in English (16)

    by
    12

    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)

    by
    7

    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)

    by
    7

    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)

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