Pumpkin Custard Pie Recipe
A hot pumpkin custard filling made with eggs, cream and pumpkin puree is spiced with ginger and cinnamon and baked in a chilled pie crust.
Heavy cream, candied ginger and a quarter-cup of cognac make this an ambrosial pumpkin pie.
The proportions are perfect in this old Amish recipe with just the right amount of sugar, eggs and spices mixed into the pumpkin puree and milk. The thick and creamy filling bakes up deliciously after an hour in the oven. Serve with whipped cream and a sprinkling of candied ginger.
Everything you love about pumpkin pie but without the fuss of the crust, these custards are creamy and spiced just right.
This recipe uses Hubbard squash to make a custard-like pie filling for a sweet treat destined to become an annual favorite at family holiday gatherings.
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!
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.