Directions

Preheat oven and cookie sheet to 375° F. In a large bowl, mix brown sugar, flour, pumpkin pie spice, and salt. Stir in egg and brandy extract. Beat in pumpkin and evaporated goat milk until smooth. Pour into pie shell. Bake on preheated cookie sheet 50 to 55 minutes or until knife inserted one inch from edge comes out clean. Serve warm or cold, topped with whipped cream made from Meyenberg Evaporated Goat Milk if desired. Makes one 9-inch single-crust pie.