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Pumpkin Pie Cognac Recipe

Kump guest chef; format bell -e 1 (9-in) pie shell; unbaked 1 c Half-and-half 1/2 c Milk 3/4 c Dark brown sugar 1 ts Ground cloves 1 ts Cinnamon 3 lg Eggs 2 tb Cognac 1 1/2 c Pureed pumpkin; canned or Cooked 1 tb 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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