On Tue 01 Nov 2005 06:44:42p, Christine Dabney wrote in rec.food.cooking:

> On 2 Nov 2005 02:37:45 +0100, Wayne Boatwright
> > wrote:
>
>
>>One will be an apple-cranberry, the other a homemade mincemeat filling.
>>I baked pumpkin pies last weekend as a test run for T-day. I don't
>>think I've ever seen James Beard's recipe. The last pumpkin pie recipe
>>I used I posted here, but I did change the spice mixture.
>
> Here is James Beard's recipe:
>
> Rich Pumpkin Pie
>
> Plain pastry for 2 9-inch pie shells
>
> 2 cups mashed pumpkin (canned is ideal)
> 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.
>
> James Beard says he prefers to serve this on the warm side...with
> cognac
> flavored and sweetened whipped cream.
>
> When I have not had cognac in the house..I have made it with a good
> brandy..and
> it turned out well....
>
>
> Christine
>

Thank you, Christine! I'll be sure to try this one soon.

--
Wayne Boatwright *¿*
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