1 x Pastry for 9 in pie crust
1 x Beaten egg
1 c Dark brown sugar
1 x Pinch of salt
1 tb All purpose flour
2 ts Cinnamon
1 ts Ground ginger
1/2 ts Ground cloves
1/2 ts Ground allspice
1/2 ts Grated nutmeg
3 ea Eggs, beaten
1 c 14 oz mashed cooked pumpkin
1 1/2 c Milk
3 ts Brandy or rum
1 x Whipped cream, garnish
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
Yields
6 Servings