---------- Recipe via Meal-Master (tm) v8.05
       Title: Pumpkin Pie Cognac
  Categories: Pies, Bakery
       Yield: 8 servings
            Kump guest chef; format bell
       1    (9-in) pie shell; unbaked
       1 c  Half-and-half
     1/2 c  Milk
     3/4 c  Dark brown sugar
       1 ts Ground cloves
       1 ts Cinnamon
       3 lg Eggs
       2 tb Cognac
   1 1/2 c  Pureed pumpkin; canned or
       1 tb Finely chopped candied;
   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.