Pumpkin Pie (using half-and-half and candied ginger)
rec.food.recipes/Dave Record
Makes 6 to 8 Servings

Candied ginger adds a special spark to this traditional holiday dessert. The availability of canned pumpkin makes this pie easy to make any time of year.

1 (9-inch) pie shell, unbaked
1 cup half-and-half
1/2 cup milk
3/4 cup dark brown sugar
1 tsp ground cloves
1 tsp cinnamon
3 large eggs
2 tbsp cognac
1 1/2 cups pureed pumpkin, canned or freshly cooked
1 tbsp finely chopped candied ginger

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.