Ingredients

• 1 15 oz. can pumpkin puree or equal amount pureed cooked pumpkin or butternut squash
• 2 eggs, beaten
• 1-1/4 cup whipping cream
• 1/4 cup brown sugar
• 1 tsp. cinnamon
• 1/2 tsp. freshly grated nutmeg
• 2 Tbs. gin
• 1-1/4 cup whipping cream
• 1 tsp. grated ginger
• 1 Tbs. gin

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Instructions

1. PIE: Pre-heat oven to 425 degrees F. In a large mixing bowl, blend the cream, sugar, spices and gin, then fold in the pumpkin puree. Line a 9-inch pie plate with the pastry and fill it with the pumpkin mixture. Bake in a 425 degrees F oven for about 15 minutes, then lower the heat to 350 degrees F and bake about 40 minutes more, until firm and golden brown.
2. SAUCE: While the pie is baking, beat the cream until stiff, and then add the grated ginger and gin and carefully stir through.
3. To plate: Once the pie has cooled, dust with confectioner's sugar and serve with Gin and Ginger Cream sauce.