Pumpkin Custard Pie II
Candied ginger and cognac make this pumpkin pie unique.
I pre-bake the pie shell to ensure the bottom crust stays crisp.
You may substitute rum or bourbon for the cognac, if you prefer.
The pie can be served warm, but I prefer to serve it at room temperature. Since the center often cracks as it cools, you can use that as an excuse to pipe on rosettes of whipped cream.