Rich Pumpkin Pie Recipe

Preparation: Roll pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pie plate; trim off excess pastry along edges. Fold edges under, and flute. Prick bottom and sides of pastry with a fork. Bake at 400 degrees F for 3 minutes; remove from oven and gently prick with a fork. Bake an additional 5 minutes. Set aside to cool. Combine eggs, pumpkin , brown sugar, half-and-half, apricot brandy , salt, cinnamon , cloves, and mace . Blend well. Pour into cooled pastry shell. Sprinkle top with candied ginger . Bake at 375 degrees F for 30 to 35 minutes. Garnish pie with whipped cream, if desired. Yield: 8 to 10 servings Recipe Source: Erma Morris Reprinted with permission.