We love a good pumpkin pie with plenty of spice, cream, and Cognac. Serve it like Beard did: “on the warm side, with Cognac-flavored and sweetened whipped cream." Adapted slightly from Epicurious/House & Garden (December 1963). —Food52
two 9-inch pies
Pie dough for two 9" pies
cooked puréed pumpkin
eggs, lightly beaten
finely chopped candied ginger
In This Recipe
Line a 9" pie tin with pie dough and place foil on top. Fill with dry beans and bake in a 400° F oven for 10 minutes. Remove the beans and foil.
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 375° F oven for 30 to 35 minutes, or until the pumpkin is set. Serve slightly warm with cheese or whipped cream, or both.