| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pies, Desserts |
8 |
Servings |
INGREDIENTS
| 1 |
|
(9-in) pie shell, unbaked |
| 1 |
c |
Half-and-half |
| 1/2 |
c |
Milk |
| 3/4 |
c |
Dark brown sugar |
| 1 |
ts |
Ground cloves |
| 1 |
ts |
Cinnamon |
| 3 |
lg |
Eggs |
| 2 |
tb |
Cognac |
| 1 1/2 |
c |
Pureed pumpkin, canned =OR=- freshly cooked |
| 1 |
tb |
Minced candied ginger |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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