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Brandied Pumpkin Pie

pies

1 cup evaporated milk
3 eggs; separated
3/4 cup firmly packed brown sugar
1/4 teaspoon salt
1/4 cup brandy
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 1/2 cups cooked pumpkin purée*
unbaked 10 inch pastry shell
----Garnish----
1/2 cup whipping cream
1 tablespoon icing sugar
1 tablespoon brandy
1 tablespoon slivered candied ginger; optional

In top of double boiler, scald milk over gently boiling water. Ins mall bowl, beat egg yolks slightly. Pour hot milk into yolks, stirring constantly. Blend in sugar and salt; return mixture to double boiler and cook, stirring constantly, for about 4 minutes or until mixture coats back of spoon. Remove from heat and stir in brandy. Stir spices into pumpkin purée; fold into milk mixture and blend until smooth. Beat egg whites until stiff but not dry; fold into pumpkin mixture. Pour filling into pastry shell and bake in 425ºF oven for 15 minutes. Reduce heat to 350ºF and bake for about 30 to 35 minutes longer or until set. Cool on rack. GARNISH: Just before serving, pour whipping cream into chilled bowl. Beat until it starts to thicken, then add icing sugar; continue to beat until thick and fairly stiff, adding 1 tablespoon brandy just before finishing. Pipe cream decoratively around inside edge of cooled pie and sprinkle with ginger slivers if desired. *Note: To make pumpkin purée, peel a small pie pumpkin and cut into chunks. Place in heavy saucepan with a little water and steam until pumpkin is soft; drain. Mash by hand or place in blender or food processor and purée until smooth. Extra purée maybe frozen for later use. you can use canned pumpkin to replace the purée, but don't use canned pumpkin pie filling. If you have extra pastry, cut it into maple leaf shapes with cookie cutter or sharp knife and bake on cookie sheet in 400ºF oven until golden. Set maple leaf cookies upright in whipped cream for an attractive garnish.

Contributor: Canadian Living Entertaining Cookbook Special.

Yield: 8 servings

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