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
Need to make a substitution?
Preparation
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.