Pastry for 9 in pie crust 1 cup of dark brown sugar 1 teaspoon of all purpose flour 1 teaspoon of ground ginger 1/2 teaspoon of ground allspice 3 eggs, beaten 1-1/2 cup of milk whipped cream, garnish beaten egg a pinch of salt 2 teaspoons of cinnamon 1/2 teaspoon of ground cloves 1/2 teaspoon of grated nutmeg One 14 ounce cup of mashed cooked pumpkin 3 teaspoons of Brandy or rum
Line a deep 9 inch pie plate with pastry. Flute edges and brush bottom of pastry with beaten egg. Refrigerate. 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 450ºF. for 10 minutes, lower heat setting to 400ºF. and bake for 1/2 hour Servings: 6
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