1 C. evaporated milk

1/2 C. light brown sugar, packed

1/4 C. Kahlua or other coffee liqueur

1/4 C. light corn syrup

1 1/2 t. pumpkin pie spice

1/2 t. salt

1 1/2 C. pumpkin

2 large eggs, beaten

1 prepared piecrust

Line a 9-inch pie pan with your favorite pastry crust and chill.

Preheat oven to 450° F.

Combine milk, sugar, Kahlua, corn syrup, spice and salt in a large mixing bowl and blend well. Add pumpkin and eggs to the mixture, and blend until both pumpkin and eggs are well incorporated. Set aside.

Bake pastry for 7-8 minutes until lightly browned. Pull oven rack out part way and slowly pour pumpkin mixture into shell. Gently slide the rack back into the oven and reduce the temperature to 325° F. Continue baking until filling is barely set in center, about 40 minutes.

Remove and cool on wire rack. Serve with whipped cream.