Brandied Pumpkin Pie
makes one 10-inch pie; adapted from Gourmet magazine, 1992
Ingredients
- 2 cups solid-pack pumpkin Libby's (not "pumpkin pie filling")
- ⅔ cup light brown sugar, firmly packed
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 1 cup heavy cream
- ⅔ cup whole milk
- 2 large eggs
- ¼ cup Cognac or other brandy or Bourbon
egg wash made with 1 egg yolk whisked with 1 teaspoon water
ginger whipped cream
Pie crust; see Amy's Perfect Pie Crust (The Easy Way) or Amy's Perfect Pie Crust
Instructions
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Have ready a prepared pie crust—rolled out, fitted into a glass pie plate, and chilled for 30 minutes, unbaked. The long bake of this pie together with the glass pie plate will properly cook the bottom crust.
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Preheat oven to 400°F.
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In a bowl whisk together the pumpkin, brown sugar, cinnamon, ginger, salt, heavy cream, milk, eggs, and Cognac until the filling is smooth. Pour filling into prepared pie crust.
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Brush the edge of the pie shell lightly with egg wash and place pie in oven, reducing heat to 375°F. Bake for 1 hour or until the filling is set but still jiggles slightly at the center. The filling will continue to set as the pie cools. Transfer the pie to a rack and let it cool completely.
Recipe Notes / Tips
- Use half the Amy's Perfect Pie Dough for the bottom crust, 10-inch pie pan. Roll out remaining pie crust and use cookie cutters for leaves. Brush leaves with egg wash, optionally sprinkle with cinnamon sugar, and bake at 375° F until lightly browned. Use to garnish baked pie.
- To make the checkerboard edge on the pastry, use a knife to cut the crust every half-inch or so, all the way around the pie. Gently fold alternating pieces toward center of the pie. Chill in refrigerator for 30 minutes before filling.
- Garnish the pie with the pastry leaves just before serving and serve it with the ginger whipped cream.
- Ginger whipped cream: add ½ teaspoon ground ginger and 3 Tablespoons powdered sugar to 1½ cups chilled whipping cream while whisking to soft peaks. Fold in ¼ cup finely chopped candied ginger.
