Pumpkin Pie Cognac
![Pumpkin Pie Cognac](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTc1MDYsInB1ciI6ImJsb2JfaWQifX0=--878e7dda70b97166074bd692c0349ccd5c482660/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_b30d0d9ddb77032d2328.jpg)
Yield
12 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
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 |
*
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
237 | ml |
light cream (half&half)
|
|
118 | ml |
milk
|
|
177 | ml |
brown sugar, dark
|
*
|
5 | ml |
cloves
ground |
|
5 | ml |
cinnamon
|
|
3 | large |
eggs
|
|
3E+1 | ml |
cognac
|
|
355 | ml |
pumpkin
canned or cooked |
|
15 | ml |
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.