Brandied Pumpkin Pie Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Brandied Pumpkin Pie

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    50 mins
  • READY IN

    2 hrs 5 mins

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.
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Reviews More Reviews

Nov 26, 2007

I really liked this recipe, however I think there may have been a couple mistakes. Two tablespoons of cinnamon seemed way too much and the recipe said two pie crusts. The ingredients only made one pie although the crust was really full. I made two pies. In one I put one and a quarter tablespoons of cinnamon and the other I put a little more than half a tablespoon. I think both pies still had too much cinnamon. I did like the flavor of the brandy coming through. I will use this recipe again but I will definitely use less cinnamon.

 
Dec 25, 2007

I followed the amounts of spice for a regular pumpkin pie recipe, namely for one pie you should use: 1 teaspoon of Ground Cinnamon 1/2 tsp of Ground All spice 1/4 tsp of ground cloves 1/8 tsp of ground nutmeg And each of these you can add more or less of depending on your preferences. For this recipe I also used: 1 Cup of brown sugar 2/3 Cup of milk (minus a table spoon or two of milk). Since I did not have Brandy I used some raspberry Chambord Liquor I had in the house and this recipe came out so wonderfully delicious. I do not think I will ever make pumpkin pie without a little bit of spirits ever again! It added a little bit of extra smooth flavor to the pie, heavenly!

 

6 Ratings

Nov 29, 2008

However, only use 1 tsp of cinnamon! I also added 1 tbs of flour to the mix, which seems to help the center set better. The brandy adds a really smooth taste to the pie. I would imagine you can experiment with other types of liquor as well.

 
Oct 26, 2009

2 TABLESPOONS of Cinnamon RUINS this recipe. Try one TEASPOON, maybe 2 teaspoons. The author should change the recipe because it definitely has a typo. It was so strong that I had to start over.

 

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Nutrition

  • Calories
  • 423 kcal
  • 21%
  • Carbohydrates
  • 49.4 g
  • 16%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 19.9 g
  • 31%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 506 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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