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Preheat oven to 450. Sift together flour, baking powder, salt and sugar. Cut in butter until mixture has fine, even crumbs. Add cognac and 4 tablespoons water, and work into soft dough. Turn onto lightly floured surface and knead gently 1/2 minute. Divide, dough in half. Roll half of dough out about 1/4-inch thick and line a 9-inch pie plate, leaving about 1-inch strips; reserve to use for lattice top. Sift salt, sugar, and pumpkin spice together. Stir into eggs. Add rictotta and pumpkin and pour into prepared pie pan. Criss-cross lattice strips over top. Roll bottom over-hang up over strips and flute. Bake 10 minutes, reduce temperature to 325 F. and bake 45 minutes longer, or until knife inserted in center comes out clean. Cool in oven. |