Brandied Pumpkin Pie Filling

Submitted by NavyWifenMom

"Borrowed from Epicurious, this is my husband's favorite pumpkin pie, which HE makes every year."

 

• Ready In: 1hr 20mins
• Ingredients: 11
• Yields: 1 pie

ingredients

• 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

directions

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 375°F 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.