1 unbaked 9" pie shell
1 (16 oz.) can pumpkin
1 3/4 c. milk
3 eggs
2/3 c. brown sugar, packed
2 tbsp. granulated sugar
1/2 tsp. salt
1 1/4 tsp. cinnamon
1/2 tsp. ginger
3/4 tsp. nutmeg
2 tbsp. melted butter
1 tsp. vanilla
1 tsp. brandy extract

Mix together all ingredients in a blender until smooth. Pour into unbaked pie shell. Bake at 425 degrees for about 40-45 minutes, or until a silver knife inserted in center of filling comes out clean.

Note: If pie crust becomes brown before pie filling is set, cover pie crust edges with thin strips of aluminum foil and continue baking until filling is just about to set.