Ingredients
- 3 eggs
- 375 gr pureed pumpkin
- 170 gr dark brown sugar
- 120 ml milk
- 30 ml cognac
- 8 gr candied (finely chopped)
- 3 gr cinnamon
-ginger PREHEAT OVEN TO 180ºC . 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. ----
