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Mystic Pumpkin Pie

Pastry shell for a 9” pie pan (store bought or home-made)
2 cups pumpkin puree (canned or fresh)
1 cup brown sugar
6 eggs, lightly beaten
2 cups cream
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon mace
½ cup Mystic Bourbon Liqueur
4 tablespoons finely chopped candied ginger

Line a 9”pie tin with pastry and place foil on top.  Fill with dry beans or pie weights and bake in a pre-heated 400F oven for 10 minutes.  Remove the beans/weights and foil.

Combine the pumpkin with the sugar, eggs, cream, spices, and Mystic Bourbon Liqueur and blend well.  For a smoother batter, 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 whipped cream and Mystic Bourbon Liqueur Dessert Sauce