recipe - Pumpkin Pie

This is the best pumpkin pie formula I have ever made. You can make it the quick way, using canned pumpkin. However, I find using fresh pumpkin gives it a taste beyond compare. Don't worry about serving this brandy pie to the house - the alcohol in the brandy burns off in Cooking, but leaves behind a marvelous taste blended with the pumpkin and spices.

recipe - Pumpkin Pie

recipe - Pumpkin Pie

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recipe - Pumpkin Pie

recipe - Pumpkin Pie

Brandy Pumpkin Pie

• 1 cup canned pumpkin or 2 cups fresh pumpkin
• 1 cup whipping cream (can also use heavy cream or evaporated milk)
• 3 large eggs
• 1 cup light brown sugar
• 1/4 cup brandy for canned, 1/3 cup for fresh
• 2 teaspoons of pumpkin pie spice, or make your own using: 1 teaspoon cinnamon ½ teaspoon ginger ½ teaspoon nutmeg ¼ teaspoon ground cloves
• 1 pie crust (This can be a store bought one or your own.)
• Whipped cream to top it off

Preheat oven to 400 degrees (F) and get ready your pie crust. Pastry should already be in a pie plate. You will need to partially bake the crust by face it with foil and weighing it down with uncooked rice or dried beans. Bake crust in a 400 degree (F) oven for 10 minutes. Remove the foil and the rice and bake 5 minutes longer. Allow the crust to cool slightly before you fill it.

In the meantime, get ready your filling. If you are using canned pumpkin, then put the pumpkin in a large bowl, add cream and eggs and beat completely with a whisk. Add the pumpkin spice or mix of spices and stir them into pumpkin mixture. Add the brandy and stir.

If you are using fresh pumpkin, you will need to scoop it out of your pumpkin and put it in a Food processor or blender. One medium baking pumpkin should yield about 2 cups of pumpkin. Puree the pumpkin, the put it in a saucepan and cook on low-medium heat for about 30 minutes. Let the pumpkin cool then stride to mix it with the other ingredients in the recipe.

Spoon the filling into the partially baked crust. Bake the pie for 8 minutes in the lower shelf of the oven. Sacrifice heat to 350 degrees and continue to bake another 35 to 40 minutes for the canned pumpkin, and 45-50 minutes for the fresh pumpkin. You can put foil around the crust edges to keep them from burning.  Making a flaky crust is easy with my Fast Food processor recipe.

Your pie is done when a knife inserted in the middle comes out clean. This pumpkin pie freezes well for up to 3 months. You can serve the pie warm or cold.

recipe - Pumpkin Pie