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Rich Pumpkin Pie

pastry for 2 9-inch pie shells

2 cups mashed canned pumpkin
6 eggs
2 cups heavy cream
1/4 teaspoon salt
2/3 cup sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup finely cut preserved or candied ginger
1/2 cup cognac
1/4 teaspoon mace

Fill shells with foil and beans and back at 425 degrees for 12
minutes. Remove foil and beans. Remove pie shells from oven.

Place pumpkin in a bowl and make a well in the center. Add lightly
beaten eggs combined with heavy cream, seasonings, cognac, and
chopped ginger. Blend thoroughly. Correct the seasonings- you
may want a spicier pie. Pour into the partially baked pie shells
and bake at 375 degrees until the custard is just set.

Serve warm with cognac flavored and sweetened whipped cream.

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