1 (16 oz.) can pumpkin puree
3/4 c. packed brown sugar
1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. allspice
1/4 tsp. nutmeg
3 lg. eggs
1 lg. egg white
3/4 c. heavy cream
2 tbsp. brandy
1 tsp. vanilla

TOPPING:

1 c. whipped cream (cold)
2 tbsp. confectioners' sugar
1 tbsp. brandy

PASTRY:

1 1/4 c. flour
Salt
Stick of butter
3 oz. cream cheese

Whisk pumpkin, brown sugar, salt and spices until blended. Whisk in eggs and egg white (one at a time). Add cream, brandy, vanilla. Whisk until blended. Pour filling into pastry. Bake 20 minutes at 425 degrees. Bake 30 to 35 minutes at 350 degrees. Cool on a wire rack.