James Beard's Pumpkin Pie With Candied Ginger

 2 9-inch pie shells

 2 cups canned unsweetened pumpkin

 6 large eggs, lightly beaten

 2 cups heavy cream

 2/3 cup sugar

1/2 cup finely chopped candied ginger, plus slivered candied for garnish

1/2 cup Cognac

 1 teaspoon cinnamon

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon cloves

1/4 teaspoon salt

 Sweetened whipped cream for serving

 Preheat oven to 425 degrees. Line the pie shells with foil and fill with pie weights or dried beans. Bake for 12 minutes. Remove foil and pie weights. Reduce the oven temperature to 375 degrees.

 Place the pumpkin in a bowl and make a well in center. Add eggs, cream, sugar, chopped ginger, Cognac, cinnamon, nutmeg, cloves and salt to the center of the well and blend thoroughly with a wooden spoon. Taste to correct seasoning.

 Divide mixture evenly between the 2 pie shells and bake for 35 to 40 minutes, until a knife inserted in the center comes out clean. Transfer to wire racks and let cool. Makes 2 9-inch pies. Cut each pie into wedges, garnish with slivered ginger, and serve with whipped cream. Each pie serves 6 to 8.

 (Recipe from "House Beautiful Entertaining" -- Hearst Books.)


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