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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Brandied Pumpkin Pie

Makes: 8 servings
Prep 25 mins Cool 2 hrs Bake 375°F 50 mins
Brandied Pumpkin Pie
Ingredients
  •  Pastry for Single-Crust Pie (see below)
  • 2  eggs, slightly beaten
  • 1 15  ounce can  pumpkin
  • 1 12  ounce can  evaporated milk (1-1/2 cups)
  • 2/3  cup  packed brown sugar
  • 2  tablespoons  cognac or other brandy
  • 1/4  teaspoon  salt
  • 2  teaspoons  ground cinnamon
  • 1/2  teaspoon  ground ginger
  • 1/4  teaspoon  ground cloves
  • 1/4  teaspoon  freshly grated nutmeg
  •  Sweetened whipped cream (see below)
  •  Chopped crystallized ginger
Directions

1. Preheat oven to 375 degrees F. Prepare pastry; set aside.

2. Whisk together eggs, pumpkin, evaporated milk, brown sugar, brandy, salt, cinnamon, ginger, cloves,and nutmeg in a large bowl until combined. Pour into pie shell. Cover edge of pie with foil.

3. Bake in the preheated oven for 25 minutes. Remove foil. Bake 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage. Serve wedges of pie with Sweetened Whipped Cream; sprinkle with crystallized ginger. Makes 8 servings.

From the Test Kitchen
  • Cover cooled pie and refrigerate for up to 2 days.
Pastry for Single-Crust Pie
Ingredients
  • 1 1/4  cups  all-purpose
  • 1/4  teaspoon  salt
  • 1/3  cup  shortening
  • 4 - 5  tablespoons  water
Directions

1. Stir together flour and salt in a mixing bowl. Cut in shortening until pieces are the size of small peas. Sprinkle water, 1 tablespoon at a time, over mixture, gently tossing with a fork between additions and pushing mixture to side of bowl. (Add only enough water to moisten all of the mixture.) Form dough into a ball. Roll dough on a lightly floured surface to form a 12-inch-diameter circle. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. To build up the edge of the pastry, trim it to 1/2-inch beyond edge of pie plate; fold under. Flute edge as desired. Do not prick pastry.

Nutrition Facts (Brandied Pumpkin Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 437,
  • Fat, total (g) 24,
  • chol. (mg) 108,
  • sat. fat (g) 12,
  • carb. (g) 46,
  • fiber (g) 2,
  • pro. (g) 8,
  • vit. A (RE) 2545,
  • sodium (mg) 233,
  • calcium (mg) 202,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet
Sweetened Whipped Cream
Ingredients
  • 1  cup  whipping cream, well-chilled
  • 1  tablespoon  sugar
Directions

1. Place a medium mixing bowl and beaters in the freezer for at least 30 minutes. Combine whipping cream and sugar in the bowl, and beat with an electric mixer or rotary beater on high speed until cream holds soft peaks.

Nutrition Facts (Brandied Pumpkin Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 437,
  • Fat, total (g) 24,
  • chol. (mg) 108,
  • sat. fat (g) 12,
  • carb. (g) 46,
  • fiber (g) 2,
  • pro. (g) 8,
  • vit. A (RE) 2545,
  • sodium (mg) 233,
  • calcium (mg) 202,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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