🫙 From the Spice Rack
Pumpkin Pie Cognac
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 Puree...
maineasy
Ingredients8 items
Ingredients
- 1c half-and-half
- 1/2c milk
- 3/4c dark brown sugar
- 1ts ground cloves
- 1ts cinnamon
- 3lg eggs
- 2tb cognac
- 11/2 c pureed pumpkin; canned or
Directions
- 1
Kump guest chef
- 2
format bell -e 1 (9-in) pie shell
- 3
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
- 4
canned or Cooked 1 tb Finely chopped candied
- 5
ginger PREHEAT OVEN TO 350F
- 6
Beat the half-and-half, milk, brown sugar, cinnamon, cloves, eggs and cognac together in a mixing bowl
- 7
Stir in the pureed pumpkin and the candied ginger
- 8
Pour the filling into the pie shell