Brandied Pumpkin Pie
|Pumpkin||1⁄2 Pint, cooked and sieved|
|Ground ginger||1⁄4 Teaspoon|
|Cinnamon||1 Pinch (Good)|
|Milk||1⁄4 Pint (approx.)|
|Castor sugar||4 Ounce (approx.)|
|Short crust pastry||1 (using 8 oz. flour, etc.)|
Put the pumpkin in a mixing-bowl.
Stir in the spices, the well beaten eggs, the brandy and sufficient milk to give a consistency of thick batter.
Sweeten to taste.
Turn into a deep 9-in pie-plate lined with pastry.
Cover with pastry.
Bake in a fairly hot oven (375° F., Gas 5) about 45 min Serve hot.