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.
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.
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!
This is a simple pie to make that has good body and texture. It could use a little more oomph of flavor possibly by adding a bit more sugar and spice. Added rum as a suggested alternative and it gave it a nice punch with the ginger. Hubs absolutely loved it so I'll be making it again.
Made this pie according to the recipe. I wouldn't change a thing. It is delicious &easy to make. Ginger & bourbon gave it just the right amount of zip.
I followed the recipe as written but I used brandy instead because that's what I had. It's the best pumpkin pie I have eaten and it's even better the next day.
Amazing flavor especially with the crystallized ginger. I use baharat instead of allspice just to give my baked goods a little different spin and it goes perfectly here too. If you parbake your crust even for just 5 mins at 450 it will stay crisp under this custard. No other reviews seem to mention how long this needs to bake so I will. 15 mins at 425 and then up to 1 hr 15 mins at 350 (no fan). It takes quite a while for the custard to rise all over then you know it s cooked through. Agreed with others don t use a deep dish.
Followed the recipe to the letter. Made a double recipe. But should have bought deep dish frozen pie crust instead of standard size as all of the filling did not fit in a regular pie crust. Also ate after cooling and it was too soft. Chill in the fridge for few hours and the texture was much better. I would serve the next day after chilling in the fridge. Tastes great. Tried rum in one and rye whiskey in the second. Rye whiskey seems to meld better with the pumpkin taste than rum. Will try cognac next time. Very easy to make in a mixer. Could leave out the chopped crystalized ginger as I am not sure it added anything to the flavor.
I made this pie yesterday and ate some with whipped cream this morning and WOW best pumpkin pie I ever tasted. I didn't have any crystal ginger so I had to substitute and put a teaspoon of powdered ginger in the filling. I usually do anyhow when I make pumpkin pie. I also used a Pet-Ritz crust that I baked in advance. This crust is just as delicious as homemade lard crust.
left out cognac & crystal ginger but still turned out great!...
