Brandied Pumpkin Pie recipe

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Ingredients

2 prepared, unbaked pie crust, thawed
2 eggs, slightly beaten
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
⅔ cup brown sugar
¼ cup brandy
¼ teaspoon salt
2 tablespoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg

Nutrition Info

422.5 calories
carbohydrate: 49.4 g
cholesterol: 54.6 mg
fat: 19.9 g
fiber: 4.2 g
protein: 8.1 g
saturatedFat: 6.4 g
servingSize: -
sodium: 506.1 mg
sugar: 24.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Whisk together the eggs, pumpkin, milk, brown sugar, brandy, salt, cinnamon, ginger, cloves, and nutmeg in a large bowl until smooth. Pour the mixture into the pie crusts. Cover the outside edge of each pie with aluminum foil.

  3. Bake in preheated oven for 25 minutes, remove foil. Continue to bake until a knife inserted near the center of a pie comes out clean, about 25 minutes more.

  4. Cool completely on a wire rack before serving. Store unused portion in refrigerator.

Recipe Yield

8 servings

Recipe Note

This is the best pumpkin pie I have ever had. All you have to do is try it once and you're sure to be hooked, just like my family is. I found this recipe a few years ago, and we have enjoyed it ever since! Serve with whipped topping.

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