Title: Pumpkin Pie (Kump)
Categories: Pie Dessert Holiday
Yield: 8 Servings

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

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 ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)

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