9 inch baked pie crust

In small bowl with mixer on high, beat 3 egg whites until soft peaks. In large bowl with same beater on low, beat 3 egg yolks; 16 ounce can pumpkin, 1 cup evaporated milk, 7/8 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg until well blended. With rubber scraper gently fold in whites into mixture. Pour into crust. Bake 15 minutes in 425 degree oven, reduce heat to 350 degrees for 30- 45 minutes or until knife inserted in center comes out clean. Top with softened frozen vanilla yogurt or Brandy Hard Sauce.

In small bowl with mixer at medium beat 1/4 cup softened butter until light and fluffy. Gradually beat in 3/4 cup powdered sugar, 1 tablespoon brandy and 1/4 teaspoon vanilla. Beat until smooth and creamy.