Published Mar 24th
Prep 20m Cook 45m Additional - Ready In 65m
Servings 1 9-inch pie Calories 343.1

Candied ginger and cognac make this pumpkin pie unique.

Recipe Ingredients

  • 1 (9 inch) pie crust, baked
  • 3 eggs
  • 1 cup heavy whipping cream
  • ⅓ teaspoon salt
  • ½ cup white sugar
  • ½ teaspoon ground cinnamon
  • ⅓ teaspoon ground allspice
  • 1 cup pumpkin puree
  • 2 tablespoons chopped crystallized ginger
  • ¼ cup cognac
  • ½ cup heavy cream, whipped

Cooking Directions

  1. 1 Place baked pie shell on a baking sheet. Preheat oven to 425 degrees F (220 degrees C).
  2. 2 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.
  3. 3 Bake in preheated oven for 15 minutes.
  4. 4 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.

Nutrition Facts

  • Calories 343.1
  • Carbohydrate 25.5 g
  • Cholesterol 122.5 mg
  • Fat 23.4 g
  • Fiber 1.1 g
  • Protein 4 g
  • Saturated Fat 12.5 g
  • Sodium 253 mg
  • Sugar 14.9 g

Chef'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.


  1. 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 - Read more ...
  2. Love the filling. But took another reviewer's advice and used deep dish...DONT DO THAT. Not sure what she did maybe used a gigantic can of pumpkin, more than called for but I went by directions for filling to a tee, and used bourbon (my preference), and now have a giant gap which i will fill - Read more ...
  3. Love this! The crystallized ginger is a must! It softens in the baked custard and becomes these delicious chewy little nuggets. I subbed a decent brandy for the cognac and could taste it’s subtle flavor—wonderful!
  4. 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 - Read more ...
  5. 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.
  6. 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 - Read more ...
  7. 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.
  8. I baked two different kinds of pumpkin pies to 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 - Read more ...
  9. 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!

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