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    Rich Pumpkin Pie

    Source of Recipe


    pastry for 2 9-inch pie shells

    2 cups mashed canned pumpkin
    6 eggs
    2 cups heavy cream
    1/4 teaspoon salt
    2/3 cup sugar
    1 teaspoon cinnamon
    1/4 teaspoon ground cloves
    1/2 cup finely cut preserved or candied ginger
    1/2 cup cognac
    1/4 teaspoon mace

    Fill shells with foil and beans and back at 425 degrees for 12
    minutes. Remove foil and beans. Remove pie shells from oven.

    Place pumpkin in a bowl and make a well in the center. Add lightly
    beaten eggs combined with heavy cream, seasonings, cognac, and
    chopped ginger. Blend thoroughly. Correct the seasonings- you
    may want a spicier pie. Pour into the partially baked pie shells
    and bake at 375 degrees until the custard is just set.

    Serve warm with cognac flavored and sweetened whipped cream.




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