Pumpkin Custard Pie II

Ingredients

• 0.3 cup bourbon 
• 2 tablespoons crystallized ginger chopped
• 3  eggs 
• 0.1 teaspoon ground allspice 
• 0.5 teaspoon ground cinnamon 
• 1 cup heavy whipping cream 
• 1 9-inch pie crust ()
• 1 cup pumpkin puree 
• 0.1 teaspoon salt 
• 0.5 cup sugar white

Equipment

• oven
• mixing bowl
• toothpicks

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large mixing bowl, beat eggs lightly.
3. Add cream, salt, sugar, cinnamon, allspice, and pumpkin.
4. Mix well, then stir in candied ginger and cognac, rum, or bourbon. Carefully pour mixture into baked pastry shell.
5. Bake in preheated oven for 30 minutes or until a toothpick inserted in center comes out clean. Custard will still jiggle.
6. Serve pie warm or at room temperature.
7. Garnish with whipped cream if desired.