Rich Pumpkin Pie
|Eggs||3 , slightly beaten|
|Canned pumpkin/Mashed cooked pumpkin||1 Cup (16 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Half and half||1 Cup (16 tbs)|
|Apricot brandy||40 Milliliter|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground mace||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Finely chopped candied ginger||2 Tablespoon|
Roll pastry to 1/8-inch thickness on a lightly floured surface.
Place in a 9-inch pieplate, trim off excess pastry along edges.
Fold edges under, and flute.
Prick bottom and sides of pastry with a fork.
Bake at 400°F for 3 minutes, remove from oven, and gently prick with a fork.
Bake an additional 5 minutes.
Set aside to cool.
Combine eggs and next 8 ingredients, blend well.
Pour into cooled pastry shell.
Sprinkle top with candied ginger.
Bake at 375°F for 30 to 35 minutes.
Garnish pie with whipped cream, if desired.