Note that you add 1 large egg for every 1/4 cup brandy added.

Preheat oven to 425?F.

Prepare crust and pie pan. Roll and cut any decorations to top your pie such as leaves etc.

Add all the ingredients but the crust to a blender and pulse until well mixed.

Pour into pie shell. Wrap crust edge with aluminum to prevent scorching and bake at 425 for 15 minutes.

If adding pie crust leaves as decorations, remove the pie from the oven and add them now.

Reduce heat to 350 and continue to bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Top with ginger cream made by whipping 1 1/2 cups well chilled whipping cream until stiff, then add 3 tablespoons confectioners sugar and 3/4 teaspoon ginger and beat until stiff.