Ingredients
1 9" pie shell, unbaked
1 cup half-and-half
1/2 cup whole milk
3/4 cup dark brown sugar
1 t ground cloves
1 t cinnamon
3 large eggs
2 T cognac
1 1/2 cups pureed pumpkin
1 T candied ginger, finely chopped
Preparation
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 40-50 minutes in the middle of the oven until the filling is set and the center of the pie barely moves when shaken.
