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Rich Pumpkin Pie With Candied Ginger
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Pastry for two 8" pies
2 cups cooked puréed pumpkin
1 cup brown sugar
6 eggs, lightly beaten
2 cups cream
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. mace
1/3 cup cognac
4 tbl.finely chopped candied ginger
Line two 8 " pie tins with pastry and place foil on top. Fill with dry beans and bake in a 400°F. oven for 10 minutes. Remove the beans and foil.
Combine the pumpkin with the sugar, eggs, cream, seasonings and cognac and blend well. Pour through a strainer into the pie shell. Sprinkle with chopped candied ginger and bake in a 375°F. oven for 30-35 minutes, or until the pumpkin is set. Serve slightly warm with cheese or whipped cream, or both
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