1/4 c. cognac
1 c. evaporated milk
1/2 c. light brown sugar
1/4 c. light corn syrup
2 tsp. pumpkin pie spice
1/4 tsp. salt
1-1/2 canned pumpkin
2 eggs
Pastry for 1 pie crust

Preheat oven to 450 degrees. Bake pie crust 7 minutes. Remove, reduce oven to 325 degrees. Beat eggs. In separate bowl, combine milk, sugar, cognac, syrup, spice and salt. Add pumpkin and beaten eggs, blend well. Slowly pour pumpkin mixture into pie shell. Bake until filling is barely set in center (about 40 minutes). Cool. Garnish with cognac and/or whipped cream if desired.