Pumpkin Pie Using Pastry Crust
|Heavy cream||1 Cup (16 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Cooked pumpkin||2 Cup (32 tbs)|
|Eggs||2 , well beaten|
|Brown sugar||2⁄3 Cup (10.67 tbs), firmly packed|
|Milk||3⁄4 Cup (12 tbs)|
|Pastry||1 (For A 1 Crust Pie)|
Prepare pastry, line a 9 inch pie pan, and refrigerate while you make the filling.
Combine pumpkin, sugar, spices, and salt in a mixing bowl.
Then beat in milk, eggs, cream, and brandy with a rotary beater or an electric inixer.
Pour into unbaked pastry shell and bake in a preheated 325° oven for 1 hour or until a knife inserted in center comes out dry.