Use canned or your own mashed pumpkin in this delicious pie filled with spices and kissed with brandy. The crystallized ginger kicks it up a notch from the standard pumpkin pie.

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Ingredients

• Pastry for 9-inch pie
• 3 large eggs, slightly beaten
• 1 cup canned or mashed cooked pumpkin
• 1/2 cup firmly packed brown sugar
• 1 cup half-and-half
• 2 Tablespoons plus 2 teaspoons apricot brandy
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground mace
• 2 Tablespoons finely chopped crystallized or candied ginger
• Whipped cream (optional)

• Prep Time: 10 minutes
• Cook Time: 30 minutes

• Total Time: 40 minutes
• Yield: 8 to 10 servings

Preparation

Roll pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pie plate; trim off excess pastry along edges. Fold edges under, and flute. Prick bottom and sides of pastry with a fork. Bake at 400 degrees F for 3 minutes; remove from oven and gently prick with a fork. Bake an additional 5 minutes. Set aside to cool.

Combine eggs, pumpkin, brown sugar, half-and-half, apricot brandy, salt, cinnamon, cloves, and mace.

Blend well. Pour into cooled pastry shell. Sprinkle top with candied ginger. Bake at 375 degrees F for 30 to 35 minutes. Garnish pie with whipped cream, if desired.

Yield: 8 to 10 servings

Recipe Source: Erma Morris
Reprinted with permission.