Pumpkin Pie

• 1 pie crust
• 1 c. evaporated milk
• 1/2 c. light brown sugar, packed
• 1/4 c. cognac
• 1/4 c. light corn syrup
• 2 tsp. pumpkin pie spice
• 1/4 tsp. salt
• 1 1/2 c. canned pumpkin
• 3 small eggs, beaten
• whipped cream for garnish if desired

1. Preheat oven to 450u0b0.
2. Bake pie crust 7 minutes.
3. Remove from oven.
4. Reduce oven temperature to 325u0b0.
5. In medium bowl, combine milk, light brown sugar, cognac, light corn syrup, pumpkin pie spice and salt.
6. Add canned pumpkin and beaten eggs.
7. Blend well. Slowly pour pumpkin mixture into prepared pie shell.
8. Bake in a 325u0b0 oven until filling is barely set in the center, about 40 minutes.
9. Cool.
10. Garnish with whipped cream, if desired.
11. Makes 8 servings.

crust, milk, light brown sugar, cognac, light corn syrup, pumpkin pie spice, salt, pumpkin, eggs, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=512945 (may not work)