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Ingredients:

Yield: 6 servings

Pastry for 9-inch pie crust
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

Pre-heat oven to 425F. 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 425F oven for about 15 minutes, then lower the heat to 350F and bake about 40 minutes more, until firm and golden brown.

Gin and Ginger Cream Sauce

1-1/4 cup whipping cream
1 tsp. grated ginger
1 Tbs. gin

While the pie is baking, beat the cream until stiff, and then add the grated ginger and gin and carefully stir through.

To plate: Once the pie has cooled, dust with confectioner's sugar and serve with Gin and Ginger Cream sauce.

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