Combine:
1\frac{1}{2} C pumpkin pulp
2 Tb melted butter
1 tsp. cinnamon
\frac{1}{2} tsp. ginger (powdered, dry)
\frac{1}{4} tsp. each of allspice, ground cloves, mace, and nutmeg
1 Tb lemon juice
2-3 Tb brandy or bourbon
In another bowl (1 qt or larger) beat 2 eggs until light and lemon colored. Add
2 Tb flour
\frac{1}{2} Cup brown sugar
\frac{1}{2} Cup white sugar
1 Cup cream or milk (or evaporated milk)
few grains salt
Combine the two mixtures; pour into (uncooked) 9” crust
Bake 15 minutes at 450° F (230° C).
Reduce heat to 375° F (190° C) and cook about 30 minutes longer (until set).
