A shot of brandy in the filling gives this pie a tasty kick, highlighting the bouquet of traditional spices -- cinnamon, ginger, cloves, allspice and nutmeg -- that gives pumpkin pie its familiar aroma and flavor.

Brandied Pumpkin Pie

1 cup granulated sugar
1 tablespoon all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
3 large eggs, beaten
1 cup pumpkin puree
1 1/2 cups milk
2 tablespoons brandy
1 (9-inch) unbaked pie crust

1. Combine sugar, flour, cinnamon, ginger, cloves, allspice, nutmeg and salt in a large mixing bowl. Whisk in beaten eggs until smooth; set aside.
2. In a separate mixing bowl, combine pumpkin and milk. Add to flour mixture, stirring until just combined, and refrigerate for 1 hour. Five minutes before the hour has elapsed, preheat oven to 450°F (230°C).
3. Whisk brandy into pumpkin mixture; pour into pie crust.
4. Bake for 10 minutes, then reduce the heat to 400°F (205°C) and bake for 30 minutes more or until center is set and top is beginning to brown.

Makes 8 servings.