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Pumpkin Pie Cognac


Pumpkin Pie Cognac recipe













Trans-fat Free, Good source of fiber


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
1 teaspoon cinnamon
3 large eggs
2 tablespoons cognac
1 ½ cups pumpkin
canned or cooked
1 tablespoon crystallized ginger (candied)
finely chopped


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.


* not incl. in nutrient facts

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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?


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