[Updated: 24/11/2021] Written by Amy Pasquet from the Cognac house Pasquet.
As an American living in France, Thanksgiving ranks among my top three of what I miss about the States.
Family, friends, food, and football all together are amazing. I had to try to bring the holiday to Cognac country. For several years, we have hosted Thanksgiving at our house for family and friends who seek the same kind of fellowship. But it is not the same. It may have become better.
You see, I am from what is called the Bible Belt of the United States. I grew up in a town where the sale of alcohol was strictly forbidden (I am not even 40 years-old, just to let you know that I was not born in the prohibition era either). When I brought my Cognac-maker husband home for the first time, my Southern Baptist family was quite shocked. They have come to terms with his profession and I have learned to integrate Cognac into this most American (and Canadian…but they got the wrong date) of holidays.
I wanted to share the recipe for what I am preparing for this year’s Thanksgiving: Cognac Pumpkin Pie. I hope you will give it a try. You’ll find that the combination of our cultures is simply delicious.
Amy’s Cognac Pumpkin Pie Recipe
- 2 tbsp unsalted butter
- 1/4 c. sugar
- 3 eggs
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp grated nutmeg
- 1 c. canned pumpkin purée
- 1 c. undiluted evaporated milk or rich cream
- 1/4 c. Cognac (use a young Cognac, a VS or VSOP quality)
- 1 ready-made pie crust (uncooked)…or you can choose to make your own if you have the time!
Preheat the oven to 450º F (around 230°C). Cream butter and sugar together. Beat eggs, one at a time. Add the remaining ingredients, beating after each addition. When well blended, pour the dough into the pie shell and bake for 10 minutes. Reduce heat to 325º F (around 160°C) and continue baking for about 45 minutes or until pie filling is firm.
In France, there is no such thing as canned pumpkin, so I use fresh pumpkins from my garden. I steam them and then mix them in the food processor to get a cup of pumpkin purée. This will be my sixteenth Thanksgiving in France, so this pie is now a time-honored tradition in our house. This year I may even make Cognac whipped cream to go with it.
What are your favorite recipes with Cognac? Please do share them with us!