James Beard’s Pumpkin Pie

Instructions

1. Preheat oven to 400F
2. Grease 2 9-inch pie pans
3. Roll-out pie dough (from another recipe) and line pie pans with dough
4. Add foil on top and fill with pie weights dry beans and bake for 10 minutes to par-cook dough
5. Remove the weights and foil.
6. Optionally, coat bottom of crust with an egg wash and bake again for 5 min to prevent crust from getting soggy.
7. Lower oven to 375F
8. In a large bowl, combine the pumpkin with the sugar, eggs, cream, seasonings, and Cognac and blend well by hand or with a mixer or immersion blender.
9. Pour through a sieve or fine-mesh strainer into the baked pie shells.
10. Optionally, sprinkle with chopped candied ginger
11. Bake for 30 to 40 minutes, until the custard is just set.