James Beard's Rich Pumpkin Pie

October 28, 2015
Photo by Bobbi Lin
Author Notes

We love a good pumpkin pie with plenty of spice, cream, and Cognac. Serve it like Beard did: “on the warm side, with Cognac-flavored and sweetened whipped cream." Adapted slightly from Epicurious/House & Garden (December 1963). —Food52

  • Makes two 9-inch pies
  • Pie dough for two 9" pies
  • 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
In This Recipe
  1. Line a 9" pie tin with pie dough and place foil on top. Fill with dry beans and bake in a 400° F oven for 10 minutes. Remove the beans and foil.
  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 to 35 minutes, or until the pumpkin is set. Serve slightly warm with cheese or whipped cream, or both.

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