Candied ginger and cognac make this pumpkin pie unique.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • Bake in preheated oven for 15 minutes.

  • 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.

Nutrition Facts

343 calories; 23.4 g total fat; 123 mg cholesterol; 253 mg sodium. 25.5 g carbohydrates; 4 g protein; Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/03/2007
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. Read More
(20)
22 Ratings
  • 5 star values: 21
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/03/2007
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. Read More
(20)
Rating: 5 stars
12/03/2007
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. Read More
(20)
Rating: 5 stars
12/11/2003
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! Read More
(10)
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Rating: 5 stars
10/28/2015
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. Read More
(3)
Rating: 5 stars
12/08/2012
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. Read More
(2)
Rating: 5 stars
11/26/2016
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. Read More
(2)
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Rating: 5 stars
11/28/2019
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. Read More
(2)
Rating: 4 stars
11/12/2017
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. Read More
(1)
Rating: 5 stars
11/14/2017
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. Read More
Rating: 5 stars
12/16/2019
left out cognac & crystal ginger but still turned out great!... Read More