Brandied Pumpkin Pie

Pumpkin pie made from scratch tastes so much better than pie made with canned pumpkin puree.

Recipe Summary Brandied Pumpkin Pie

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.

Ingredients | Pumpkin Pie Recipe From Scratch With Canned Pumpkin

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

Directions

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

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.

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.

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

Info | Pumpkin Pie Recipe From Scratch With Canned Pumpkin

prep: 15 mins cook: 50 mins additional: 1 hr total: 2 hrs 5 mins Servings: 8 Yield: 8 servings

TAG : Brandied Pumpkin Pie

Fruits and Vegetables, Vegetables, Squash,