Brandied Pumpkin Pie

by Nov 5, 2023

Year after year, Thanksgiving after Thanksgiving, I make the brandied pumpkin pie from Gourmet magazine, 1992. The original recipe calls for 1½  recipes of pâte brisée, but I like my Perfect Pie Crust even better and it makes enough for plenty of leaves.

Brandied Pumpkin Pie

makes one 10-inch pie; adapted from Gourmet magazine, 1992


  • 2 cups solid-pack pumpkin Libby's (not "pumpkin pie filling")
  • cup light brown sugar, firmly packed
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup heavy cream
  • 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


  1. 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.

  2. Preheat oven to 400°F.

  3. 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.

  4. 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.



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