Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | (9-in) pie shell, unbaked |
| 1 cup | Half-and-half |
| ½ cup | Milk |
| ¾ cup | Dark brown sugar |
| 1 teaspoon | Ground cloves |
| 1 teaspoon | Cinnamon |
| 3 larges | Eggs |
| 2 tablespoons | Cognac |
| 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