---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Pies
       Yield: 6 servings
       1 x  Pastry for 9 in pie crust
       1 x  Beaten egg
       1 c  Dark brown sugar
       1 x  Pinch of salt
       1 T  All purpose flour
       2 t  Cinnamon
       1 t  Ground ginger
     1/2 t  Ground cloves
     1/2 t  Ground allspice
     1/2 t  Grated nutmeg
       3 ea Eggs, beaten
       1 c  14 oz mashed cooked pumpkin
   1 1/2 c  Milk
       3 t  Brandy or rum
       1 x  Whipped cream, garnish
   Line a deep 9 inch pie plate with pastry.  Flute edges and brush
   bottom of pastry with beaten egg.  Refridgerate. To prepare filling,
   combine sugar, salt, flour, cinnamon, ginger,cloves, allspice and
   nutmeg.  Stir in beaten eggs.  Combine pumpkin (2 cups) and milk.  Add
   to filling mixture.  Chill well. Add brandy or rum to filling; pour
   into pie shell.  Bake at 450 degrees F for 10 minutes, lower heat
   setting to 400 degrees F and bake for 1/2 hour