Brandy Pumpkin Pie Recipe

• 1 1/2 c. pumpkin puree homemade or possibly canned
• 2 x Large eggs lightly beaten
• 3/4 c. sugar at least part brown
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp grnd cloves
• 1/2 tsp ginger
• 1 c. unsweetened condensed lowfat milk
• 1 Tbsp. rum brandy, or possibly orange liqueur
• 1 handf minced pecans optional

1. Heat Oven to 425 Degrees.
2. Make pie dough for a single crust pie, or possibly buy a prepared crust.
3. I prefer Pillsbury pie crust in a box which you roll out.
4. Mix together all ingredients.
5. Fill crust with pumpkin mix.
6. Sprinkle a bit of nutmeg on top of pie.
7. Bake at 425 degrees for 10 min.
8. (At this point you may add in cut out dough leaves to decorate the top of the pie.)
9. Reduce heat down to 375 and check pie after 30 min.
10. Pie is done when a toothpick inserted in thickest part of the pie comes out clean.
11. Let cold before serving.
12. Embellish with vanilla ice cream and cold whip when serving.

pumpkin puree homemade, eggs, sugar, salt, cinnamon, cloves, ginger, milk, rum brandy, pecans

Taken from cookeatshare.com/recipes/brandy-pumpkin-pie-91179 (may not work)