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Epicurious
House & Garden

James Beard’s Pumpkin Pie

By James Beard

4.3

(17)

Image may contain Cutlery Fork and Plant
Photo by Chelsea Kyle

Recipe information

  • Yield

    Serves 8

Ingredients

Pastry for 9" pie
2 cups cooked puréed pumpkin
1 cup brown sugar
6 eggs, lightly beaten
2 cups cream
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon mace
1/3 cup cognac
4 tablespoons finely chopped candied ginger

Preparation

  1. Step 1

    Line a 9" pie tin with pastry and place foil on top. Fill with dry beans and bake in a 400°F. oven for 10 minutes. Remove the beans and foil.

    Step 2

    Combine the pumpkin with the sugar, eggs, cream, seasonings and cognac and blend well. Pour through a strainer into the pie shell. Sprinkle with chopped candied ginger and bake in a 375°F. oven for 30-35 minutes, or until the pumpkin is set. Serve slightly warm with cheese or whipped cream, or both.

TagsPieDessertNut FreeEasyBakingHouse & Garden
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