Ingrients & Directions
1 (9-in) pie shell, unbaked
1 c Half-and-half
1/2 c Milk
3/4 c Dark brown sugar
1 ts Ground cloves
1 ts Cinnamon
3 lg Eggs
2 tb Cognac
1 1/2 c Pureed pumpkin, canned
-=OR=- freshly cooked
1 tb Minced candied ginger
PREHEAT OVEN TO 350F. Beat the half-and-half, milk, brown sugar, cinnamon,
cloves, eggs and cognac together in a mixing bowl. Stir in the pureed
pumpkin and the candied ginger. Pour the filling into the pie shell. Bake
for 40-to-50 minutes in the middle of the oven until the filling is set and
the center of the pie barely moves when shaken.
PETER KUMP – PRODIGY GUEST CHEFS COOKBOOK
From
Yields
8 Servings