Pumpkin pie (prodigy)
Yield: 8 Servings
Ingredients:
- 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=- freshly cooked
- 1 tb Minced candied ginger
Instructions:
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
