makes one 10-inch pie; adapted from Gourmet magazine, 1992
Have ready a prepared pie crust—rolled out, fitted into a glass pie plate, and chilled for 30 minutes, unbaked. The long bake of this pie together with the glass pie plate will properly cook the bottom crust.
Preheat oven to 400°F.
In a bowl whisk together the pumpkin, brown sugar, cinnamon, ginger, salt, heavy cream, milk, eggs, and Cognac until the filling is smooth. Pour filling into prepared pie crust.
Brush the edge of the pie shell lightly with egg wash and place pie in oven, reducing heat to 375°F. Bake for 1 hour or until the filling is set but still jiggles slightly at the center. The filling will continue to set as the pie cools. Transfer the pie to a rack and let it cool completely.