Ingredients

Serves 8

　　Pastry for 9" pie

　　2 cups cooked puréed pumpkin

　　1 cup brown sugar

　　6 eggs, lightly beaten

　　2 cups cream

　　1/2 teaspoon salt

　　1 teaspoon cinnamon

　　1/2 teaspoon ground cloves

　　1/2 teaspoon mace

　　1/3 cup cognac

　　4 tablespoons finely chopped candied ginger

　　

Step 1

Line a 9" pie tin with pastry and place foil on top. Fill with dry beans and bake in a 400°F. oven for 10 minutes. Remove the beans and foil.

　　

Step 2

Combine the pumpkin with the sugar, eggs, cream, seasonings and cognac and blend well. Pour through a strainer into the pie shell. Sprinkle with chopped candied ginger and bake in a 375°F. oven for 30-35 minutes, or until the pumpkin is set. Serve slightly warm with cheese or whipped cream, or both.