Brandied Pumpkin Pie

Pastry for Single-Crust Pie (see below) 
2 eggs, slightly beaten 
1 15-ounce can pumpkin 
1 12-ounce can evaporated milk (1-1/2 cups) 
2/3 cup packed brown sugar 
2 tablespoons cognac or other brandy 
1/4 teaspoon salt 
2 teaspoons ground cinnamon 
1/2 teaspoon ground ginger 
1/4 teaspoon ground cloves 
1/4 teaspoon freshly grated nutmeg 
Sweetened whipped cream (see below) 
Chopped crystallized ginger 

Preheat oven to 375 degrees F. Prepare pastry; set aside. 

Whisk together eggs, pumpkin, evaporated milk, brown sugar, brandy, salt, cinnamon, ginger, cloves,and nutmeg in a large bowl until combined. Pour into pie shell. Cover edge of pie with foil. Bake in the preheated oven for 25 minutes. Remove foil. Bake 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage. Serve wedges of pie with Sweetened Whipped Cream; sprinkle with crystallized ginger. Makes 8 servings. 

Pastry for Single-Crust Pie: Stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt in a mixing bowl. Cut in 1/3 cup shortening until pieces are the size of small peas. Sprinkle 4 to 5 tablespoons water, 1 tablespoon at a time, over mixture, gently tossing with a fork between additions and pushing mixture to side of bowl. (Add only enough water to moisten all of the mixture.) Form dough into a ball. Roll dough on a lightly floured surface to form a 12-inch-diameter circle. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. To build up the edge of the pastry, trim it to 1/2-inch beyond edge of pie plate; fold under. Flute edge as desired. Do not prick pastry. 

Sweetened Whipped Cream: Place a medium mixing bowl and beaters in the freezer for at least 30 minutes. Combine 1 cup well-chilled whipping cream and 1 1 tablespoon granulated sugar in the bowl, and beat with an electric mixer or rotary beater on high speed until cream holds soft peaks. 

Make-Ahead Tip: Cover cooled pie and refrigerate for up to 2 days

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