Pumpkin Pie Cognac
68
Pumpkin Pie Cognac recipe
Ingredients
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 1 | cup |
light cream (half&half)
|
|
| ½ | cup |
milk
|
|
| ¾ | cup |
brown sugar, dark
|
* |
| 1 | teaspoon |
cloves
ground |
|
| 1 | teaspoon |
cinnamon
|
|
| 3 | large |
eggs
|
|
| 2 | tablespoons |
cognac
|
|
| 1 ½ | cups |
pumpkin
canned or cooked |
|
| 1 | tablespoon |
crystallized ginger (candied)
finely chopped |
* |
Directions
PREHEAT OVEN TO 350℉ (180℃).
Beat the half-and-half, milk, brown sugar, cinnamon, cloves, eggs and cognac together in a mixing bowl.
Stir in the puréed 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.
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Nutrition Facts
Serving Size 88g (3.1 oz)Amount per Serving
Calories 36754% of calories from fat
% Daily Value *
Total Fat 22g
34%
Saturated Fat 9g
47%
Trans Fat
0g
Cholesterol 183mg
61%
Sodium 300mg
12%
Total Carbohydrate
9g
9%
Dietary Fiber 3g
14%
Sugars g
Protein
20g
Vitamin A 295%
•
Vitamin C 8%
Calcium 16%
•
Iron 17%
* based on a 2,000 calorie diet
How is this calculated?
