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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.
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