Pumpkin Pie Cognac

Kump guest chef; format bell -e 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

Cooked 1 tb Finely chopped 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.
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