Plain pastry for a single crust pie (I use pate brisée) fitted into a 9” pie plate, chilled until firm, then lined with foil and pie weights (or beans) and partially baked at 425 degrees for 12 minutes. Remove foil and beans. Let crust cool completely before filling.
Preheat oven to 375 degrees*
1 cup pumpkin puree (Mr. Beard recommends canned as being ‘ideal’)
1 cup heavy cream
⅛ teaspoon salt
⅓ cup sugar
½ teaspoon cinnamon
⅛ teaspoon ground cloves
¼ cup finely cup candied ginger
¼ cup cognac
⅛ teaspoon mace
Place pumpkin in a bowl and make a well in center. Add lightly beaten eggs combined with heavy cream, seasonings and chopped ginger. Blend thoroughly. Correct the seasoning- you may want a spicier pie. Pour into the partially baked pie shell and bake at 375* degrees till custard is just set.
Mr. Beard recommends serving the pie on the warm side with cognac-flavored and sweetened whipped cream.
* Ovens are fiercely independent. I start the pie at 375 degrees F and bake it for 15 minutes, then reduce the temperature to 350 degrees and bake the pie for an additional 30-35 minutes or until the edges are firm and the center is just the slightest bit jiggly. The pie will continue to set up as it cools. Your oven may be different and need a little more or a little less time. Try and test for doneness using a gentle finger instead of poking it with a knife (which always leaves a crack). If it does crack, not to worry; that’s what the whipped cream is for.