Cognac-Infused Ginger Pumpkin Custard Pie

Recipe Collection: Dessert

Cognac-Infused Ginger Pumpkin Custard Pie elevates your dessert game with a vegetarian masterpiece that combines the rich flavors of pumpkin with the warmth of crystallized ginger and a hint of cognac. This American classic is perfect for holiday gatherings or special occasions, offering a unique twist that will impress your guests.

With its aromatic spices and luxurious texture, this pie is versatile enough to be served warm or at room temperature, making it a delightful addition to any meal.

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Overview

This Ginger-Spiced Pumpkin Custard Pie elevates the classic pumpkin pie with the warmth of crystallized ginger and a luxurious splash of cognac. The creamy custard filling is perfectly balanced with aromatic spices, creating a dessert that's both comforting and sophisticated. Ideal for holiday gatherings or any special occasion, this pie is sure to impress with its rich flavors and elegant presentation.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten (if using a traditional pie crust)

Cuisine

American

Serving Size: 8

Cooking Time: 65 minutes

Ingredients

• 1 9 inch pie crust, baked
• 3 Whole eggs
• 1 Cup heavy whipping cream
• 0.125 Teaspoon (tsp) salt
• 0.5 Cup white sugar
• 0.5 Teaspoon (tsp) cinnamon, ground
• 0.125 Teaspoon (tsp) allspice, ground
• 1 Cup pumpkin puree
• 2 Tablespoons (tbsp) crystallized ginger, minced
• 0.25 Cup cognac
• 0.5 Cup heavy cream, whipped

Steps

1. Preheat your oven to 425 degrees F (220 degrees C). Place the baked pie shell on a baking sheet to catch any spills.
2. In a large mixing bowl, lightly beat the eggs. Add the heavy whipping cream, salt, sugar, cinnamon, allspice, and pumpkin puree. Mix until well combined.
3. Stir in the chopped crystallized ginger and cognac, ensuring the ingredients are evenly distributed.
4. Carefully pour the custard mixture into the pre-baked pie shell.
5. Bake in the preheated oven for 15 minutes.
6. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 30-35 minutes, or until a knife inserted into the center comes out clean. The custard should still have a slight jiggle.
7. Allow the pie to cool to room temperature. The center may crack as it cools, which can be covered with whipped cream rosettes for a decorative touch.
8. Serve the pie warm or at room temperature, garnished with freshly whipped cream if desired.

Enjoy this decadent twist on a classic pumpkin pie, perfect for any festive occasion!