1 c. canned pumpkin
1 c. evaporated milk
3 eggs
1 c. (packed) light brown sugar
1 tsp. ground cinnamon
1/2 tsp. freshly ground nutmeg
1/2 c. brandy
1 baked pie shell

Put pumpkin in large bowl. Gradually whisk in the milk. Add the eggs one at a time, whisking until well blended. Combine sugar with spices and beat them into the pumpkin mixture. Add the brandy and mix well. Spoon the filling into the partially baked crust.

Place pie on the lowest shelf of the oven at 400 degrees and bake for 8 minutes. Reduce temperature to 350 degrees and continue to bake until knife inserted in the middle comes out clean. About 40 to 45 minutes. Serve warm or cold with cool whipped cream.