Ingredients
3 eggs
1 cup heavy cream
1/8 tsp salt
1/2 cup sugar
1/2 tsp cinnamon
1/8 tsp ground allspice
1 cup canned mashed pumpkin
2 tblsp finely cut preserved on candied ginger
1/4 cup cognac, armagnac or dark Haitian rum
Preparation
To bake pie shell, prick the botton of the pastry in 8 to 10 places with the tines of a fork. Line the shell with foil and fill with dried beans. Bake the bean-filled shell in a pre-heated, 425 degree oven for 10 minutes. Remove the shell from the oven and remove the foil liner and beans. Return shell to oven for 2 more minutes. Let it cool. In a mixing bowl, whisk the eggs lightly to mix well, then gently beat in all the remaining ingredients. Place the pastry shell on a baking sheet and pour in the pumpkin mixture. Bake in a 375 degree oven. Bake about 30 minutes or until a knife inserted in center of pie is clean when removed. The filling will still jiggle. Serve warm or at room temperature with whipped cream.
