Ingredients
- 9 in pie crust
- 3 eggs
- 1 pastry
- 1 egg (beaten)
- 1 whipped cream
- 14 oz mashed pumpkin (cooked)
- 1 1/2 c milk
- 1 c dark brown sugar
- 3 t brandy
- 2 t cinnamon
- 1 t all purpose flour
- 1 t ginger (ground)
- 1/2 t allspice (ground)
- 1/2 t nutmeg (grated)
- 1 pinch salt
Line a deep 9 inch pie plate with pastry. Flute edges and brush bottom of pastry with beaten egg. Refridgerate. To prepare filling, combine sugar, salt, flour, cinnamon, ginger,cloves, allspice and nutmeg. Stir in beaten eggs. Combine pumpkin (2 cups) and milk. Add to filling mixture. Chill well. Add brandy or rum to filling; pour into pie shell. Bake at 450 degrees F for 10 minutes, lower heat setting to 400 degrees F and bake for 1/2 hour
