Pumpkin Pie - with or without Brandy

I made two versions of this pumpkin pie this year - one with the brandy and one without.  This is spicier than most, so if you prefer just tasting pumpkin, reduce the spices by half.  The brandied version of the pie was a BIG hit...as was the Key Lime Cake and my tribute to Ho Ho's - those recipe's to follow.

  9 Inch Deep Dish Pie Crust                                          1/4 Cup Brandy

  2 Large Eggs                                                               1/4 Tsp Salt

  2 Cups Pumpkin                                                           2 Tbl Cinnamon

  12 Ounce Evaporated Milk                                           1 Tsp Ginger

  3/4 Cup Brown Sugar                                                  1/4 Tsp Fresh Nutmeg, Ground

Preheat oven to 375 degrees.

Line pie plate with crust, return to refrigerator until ready to fill and bake.

Put eggs in a large bowl and whisk.  Add pumpkin, milk, sugar, brandy, salt, cinnamon, ginger and nutmeg (if using jarred nutmeg, double the amount used).

Remove crust from refrigerator and fill.  Bake 50 - 60 minutes until set.