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| 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 :
- 2 prepared, unbaked pie crust, thawed
- 2 eggs, slightly beaten
- 1 (15 ounce) can pumpkin
- 1 (12 fluid ounce) can evaporated milk
- 2/3 cup brown sugar
- 1/4 cup brandy
- 1/4 teaspoon salt
- 2 tablespoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 2H5M |
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- 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.
Notes :
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