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