Brandied Pumpkin Pie Filling

• 1 egg yolk
• 1 teaspoon water
• 2 cups canned solid-pack pumpkin
• 2/3 cup light brown sugar, firmly packed
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup heavy cream
• 2/3 cup milk
• 2 large eggs
• 1/4 cup cognac or 1/4 cup other brandy

1. Preheat oven to 375 degrees.
2. In a bowl whisk together pumpkin, brown sugar, cinnamon, ginger, salt, heavy cream, milk, eggs, and Cognac until the filling is smooth.
3. Pour filling into shell/crust of your choosig. Brush the edge of the shell lightly with egg wash if desired and bake in the middle of a preheated 375u0b0F oven for 1 hour, or until filling is set but the center still shakes slightly. (The filling will continue to set as the pie cools.)
4. Transfer pie to a rack and let cool completely.
5. Garnish with ginger whipped cream.

egg yolk, water, solidpack, light brown sugar, cinnamon, ground ginger, salt, heavy cream, milk, eggs, cognac

Taken from www.food.com/recipe/brandied-pumpkin-pie-filling-278271 (may not work)