Gourmet Pumpkin Pie

Pastry for 1-Crust Pie Deep Dish
1/2 teas. Salt
2 Cups Cooked Pumpkin
3/4 Cup Milk
2/3 Cup Brown Sugar, firmly packed
2 Eggs, well beaten
2 1/2 teas. Watkins Pumpkin Pie Spice
1/4 Cup Brandy

Prepare pastry, line a pie pan, and refrigerate while you make the filling. Combine pumpkin, sugar, spice, and salt in a mixing bow. Then beat in milk, eggs, cream, and brandy. Pour into unbaked pastry shell and bake in a preheated 325 degree oven for 1 hour or until a knife inserted in center comes out dry. Cool. Serve plain, or with whipped cream mixed with ginger.

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