Pumpkin Pie

4 eggs
1/4 teaspoon salt
3/4 cup sugar
1/2 teaspoon each ground mace, cinnamon and allspice
1 tablespoon butter
2 cups pumpkin, cooked, or 1 15oz can
1 tablespoon brandy
8 tablespoons Louisiana cane syrup
1 12oz can evaporated milk
1 10-inch pie shell, unbaked
Confectioners' sugar

In mixer or by hand, beat eggs until fluffy. Mix together dry ingredients and gradually add to eggs. Mix well. Melt butter and add to mixture along with pumpkin, brandy, and cane syrup. Mix well. Blend in milk and pour into pie shell and bake in preheated 400F oven for 30 minutes. Put a foil collar around crust edges to keep from burning and continue baking for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Cool and sprinkle with confectioners' sugar or whipped cream to serve. Makes one pie.

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