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| What You Need: |
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1 unbaked 9 inch pastry shell
2 cups cooked pumpkin
2/3 cup brown sugar
½ packed teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
2 eggs, slightly beaten
1 can evaporated milk
¼ cup brandy
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| How To Cook: |
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1. In large mixing bowl combine pumpkin, brown sugar, salt and spices.
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2. Blend in eggs, evaporated milk, and the brandy. Pour into pastry shell.
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3. Bake at 400°F for 45 minutes or until knife inserted half way between the centre and outside edge comes out clean. Cool.
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4. Just before serving, prepare sweetened whipped cream topping flavored with brandy or substitute a topping mix prepared according to package directions, substituting 2 tablespoons of brandy for 2 tablespoons of the liquid called for on the package.
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5. Garnish generously with topping. Sprinkle lightly with freshly grated nutmeg.
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