Brandied Pumpkin Pie

pumpkin pie


Pastry for single crust pie

2 eggs, slightly beaten

1 -15 oz. can pumpkin

1 -12 oz. can evaporated milk

2/3 cup packed brown sugar

2 Tablespoons brandy

¼ teaspoon salt

2 teaspoons cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon nutmeg

sweetened whipped cream


Preheat oven to 375 F.

Whisk together everything except the whipped cream until combined.

Pour into shell

Cover edge of crust with foil

Bake for 25 minutes.

Remove foil

Bake 25 minutes more, or until knife inserted near center comes out clean.

Cool on wire rack.

Refrigerate within 2 hours

After thoroughly chilled, you can cover if not using right away.


To make sweetened whipped cream-

Place medium mixing bowl and beaters in the freeze for about 30 minutes.

Combine well chilled whipping cream and 1 tablespoon powdered sugar.

Beat on high speed until cream holds soft peaks.



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