Brandied Pumpkin Pie

2 cups canned pumpkin
2/3 cup light brown sugar, firmly packed
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup heavy cream
2/3 cup milk
2 large eggs, beaten
1/4 cup Cognac or brandy
1 ready-made or homemade 9-inch pie-crust (deep-dish)
1 egg white for washing crust
Ginger Whipped Cream (recipe below)

Heat oven to 375 degrees F.

In a large mixing bowl, combine the pumpkin, brown sugar, cinnamon, ginger, salt, heavy cream, milk, beaten eggs and brandy. Stir, don't whip, the mixture or the baked pie will crack.

Pour the pumpkin mixture into a prepared pie shell. Brush the edge of the crust with an egg wash. Bake in the center of a preheated, 375-degree oven for 1 hour, or until the pumpkin filling is set but the center shakes slightly. Serve with ginger whipped cream.

Makes 8 servings.

Ginger Whipped Cream:
2 cups very cold heavy cream
3/4 teaspoon ground ginger
4 tablespoons powdered sugar

Pour the heavy cream into a very cold, preferably stainless steel, mixing bowl. Whisk the cream to a soft-peak stage. Add the powdered sugar and ginger, continue to whisk until stiff peaks form. If using a mixer, don't over-mix or you'll end up with very sweet, ginger-flavored butter.