Pumpkin Pie
Your own unbaked pie crust
Filling:
1 large can (29-30 oz) of solid pack pumpkin
3/4 cup plus 2 tablespoons brown sugar
3/4 cup heavy cream
1/4 cup Brandy
5 large eggs
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
Preheat oven to 350* F. Mix well all pie filling ingredients. I used my kitchen aide mixer and really whipped it well. Pour entire amount into 10-inch pie shell. Set on baking sheet in the middle of the oven. Bake until the filling is set nicely on the edges but the center still trembles slightly, 50-60 minutes. Cool pie completely on wire rack, (filling will continue to set as it cools). Chill.
Serve with fresh whipped cream and enjoy! This really is delicious!!!