Pumpkin Cream Pie

Pumpkin Cream Pie


2 cups cooked or canned pureed pumpkin
2/3 cup brown sugar, firmly packed
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/2 teaspoon nutmeg
1 3/4 cups light cream
2 eggs, beaten
2 tablespoons cognac or rum

A 9-inch unbaked pastry shell


Mix the pumpkin, sugar, salt, cinnamon, ginger, and nutmeg. Gradually beat in 1 cup cream until smooth. Beat together the eggs, cognac, and remaining cream; beat into the pumpkin mixture. Turn into the pastry shell.

Bake in a preheated 325-degree oven for 50 minutes or until a knife inserted in the center comes out clean. Serve warm (not hot) with whipped cream or whipped topping, if desired.

Serves 6 to 8.

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