James Beard'S Rich Pumpkin Pie

• Pie dough for two 9" pies
• 2 cups cooked pureed pumpkin
• 1 cup brown sugar
• 6 eggs, lightly beaten
• 2 cups cream
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon mace
• 1/3 cup Cognac
• 4 tablespoons finely chopped candied ginger

1. Line a 9" pie tin with pie dough and place foil on top. Fill with dry beans and bake in a 400u0b0 F oven for 10 minutes. Remove the beans and foil.
2. Combine the pumpkin with the sugar, eggs, cream, seasonings, and Cognac and blend well. Pour through a strainer into the pie shell. Sprinkle with chopped candied ginger and bake in a 375u0b0 F oven for 30 to 35 minutes, or until the pumpkin is set. Serve slightly warm with cheese or whipped cream, or both.

pie, pumpkin, brown sugar, eggs, cream, salt, cinnamon, ground cloves, mace, cognac, candied ginger

Taken from food52.com/recipes/39005-james-beard-s-rich-pumpkin-pie (may not work)