Name: Pumpkin Custard Pie II
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Pie crust, baked (Optional) - 1 (9 inch); Eggs - 3; Heavy whipping cream (Optional) - 1 cup; Salt - ⅛ teaspoon; White sugar - ½ cup; Ground cinnamon - ½ teaspoon; Ground allspice - ⅛ teaspoon; Pumpkin Puree - 1 cup; Chopped crystallized ginger - 2 tablespoons; Cognac - ¼ cup; Heavy cream, whipped (Optional) - ½ cup

Ingredients for - Pumpkin Custard Pie II

1. Pie crust, baked (Optional) 1 (9 inch)

2. Eggs 3

3. Heavy whipping cream (Optional) 1 cup

4. Salt ⅛ teaspoon

5. White sugar ½ cup

6. Ground cinnamon ½ teaspoon

7. Ground allspice ⅛ teaspoon

8. Pumpkin Puree 1 cup

9. Chopped crystallized ginger 2 tablespoons

10. Cognac ¼ cup

11. Heavy cream, whipped (Optional) ½ cup

How to cook deliciously - Pumpkin Custard Pie II

1 . Stage

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

2 . Stage

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 . Stage

Bake in preheated oven for 15 minutes.

4 . Stage

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.