Pumpkin Pie Cognac
Pumpkin Pie Cognac recipe
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.
