Cut the cooked pumpkin in small dice, and either mash to a smooth purée with a fork or rub through a sieve. Add 1 tablespoon of butter to the pumpkin purée and a little salt. When quite cold, put the pumpkin in a basin, mix with the milk, the sugar or syrup, the spices, and the four eggs well beaten. A tablespoon of brandy is a great improvement to the mixture. Line a pie dish with crust and bake this under crust lightly. Then fill with the pumpkin mixture, and bake in a quick oven for ½ an hour. When cold, sprinkle with sugar.