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REC: Pumpkin Pie with Candied Ginger

Veteran Member
1956 posts
Joined: Mar 10, 2006


Posted to Thread #13418 at 9:45 pm on Jan 13, 2009

Pumpkin Pie with Candied Ginger from James Beard

2- 9" unbaked pie shells
2 cups canned pumpkin puree
6 eggs, beaten
2 cups heavy cream
1/4 tsp salt
2/3 cup sugar
1 tsp cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp ground cloves
1/2 cup good quality cognac
1/2 cup finely chopped candied ginger

Additional whipping cream for garnish and also slivered candied ginger for garnish

Line pie shells with aluminum foil and pie weights. Bake in a 425-degree F oven for 12 minutes.

In a large bowl place pumpkin puree and make a well in the center. Add remaining pie ingredients in well and blend mixture with wooden spoon. Taste and correct seasonings.

Divide mixture between the 2 partially baked shells and bake pies in a preheated 375-degree F oven, 35-40 minutes, or until knife comes out clean when inserted in center. Cool pies on racks. Serve with whipped cream atop each slice and sprinkle slivered candied ginger over the whipped cream.

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