Pumpkin pie 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.

Ingredients:Pastry for 9-inch pie
3 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 candied ginger
Whipped cream (optional)
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