Yield: 8 Servings
|1 \N||(9-in) pie shell, unbaked|
|¾ cup||Dark brown sugar|
|1 teaspoon||Ground cloves|
|1½ cup||Pureed pumpkin, canned =OR=- freshly cooked|
|1 tablespoon||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