Pumpkin Pie (prodigy) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1: , (9-in) pie shell, unbaked
1 cup: Half-and-half,
1/2 cup: Milk,
3/4 cup: Dark brown sugar,
1 tsp: Ground cloves,
1 tsp: Cinnamon,
3 large: Eggs,
2 tbsp: Cognac,
1 1/2 cup: Pureed pumpkin, canned =OR=- freshly cooked
1 tbsp: Minced candied ginger,
Directions:
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.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
Source from luhu.jp
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.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
Source from luhu.jp