Brandied Pumpkin Pie With Ginger Whipped Cream | Oregonian Recipes

Ingredients

• 1 10-inch unbaked pie shell (see note)
• 1 15-ounce can pumpkin
• 2/3 cup firmly packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup whipping cream
• 2/3 cup milk
• 2 eggs, plus 1 egg yolk (divided)
• 1/4 cup cognac or other brandy
• 1 teaspoon water
• 1 1/2 cups well-chilled whipping cream
• 3 tablespoons powdered sugar, or to taste
• 1/2 teaspoon ground ginger
• 1/4 cup finely chopped crystallized ginger