Pumpkin pie (prodigy)

8 Servings

Ingredients

Quantity Ingredient
1 (9-in) pie shell, unbaked
1 cup Half-and-half
½ cup Milk
¾ cup Dark brown sugar
1 teaspoon Ground cloves
1 teaspoon Cinnamon
3 larges Eggs
2 tablespoons Cognac
1½ cup Pureed pumpkin, canned =OR=- freshly cooked
1 tablespoon Minced candied ginger

Directions

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.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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