Pumpkin Pie Filling

Ingredients

• 1/2 Tsp Ground Ginger
• 1/2 Tsp Ground Cinnamon
• 1/4 Tsp Nutmeg
• 4 Tbsp Sugar
• 2 Large Eggs
• 1 Cup Packed Dark Brown Sugar
• 3/4 Cup Plain Canned Pumpkin (not pie filling)
• 1/2 Cup Sour Cream
• 1/2 Cup Heavy Cream
• 1 Tbsp Cognac Brandy
• * Note: Make the pie shell first, so it will be ready for your filling.

Directions

• Preheat over to 325 degrees
• In a medium bowl, whisk together the ginger, cinnamon, nutmeg and sugar.
• Add the egg and whisk until smooth. Whisk in the brown sugar, pumpkin, sour cream, heavy cream, and cognac.
• Pour the mixture into your pre-baked pie shell.
• Cover the tops of pies with a sheet of aluminum foil sprayed with vegetable oil or rubbed with butter (butter/oil face down) and bake for about 1 hour until the filling is set.
• Remove from the oven and allow to cool completely.
• Serve room temperature or chilled topped with Pumpkin Spice Whip Cream.