Prepare this dessert ahead of time, cool,
and serve with no-fuss on the big day.
Brandied Pumpkin
Pie
Pastry for Single-Crust Pie (see below)
2 large eggs, slightly beaten
1 (15-ounce) can pumpkin
1 (12-ounce) can evaporated milk (1-1/2 cups)
2/3 cup packed brown sugar
2 tablespoons cognac or other brandy
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Sweetened whipped cream (see below)
Chopped crystallized ginger
- Preheat oven to 375°F (190°C).
Prepare pastry; set aside.
- Whisk together eggs, pumpkin, evaporated
milk, brown sugar, brandy, salt, cinnamon, ginger, cloves,and
nutmeg in a large bowl until combined. Pour into pie shell. Cover
edge of pie with foil.
- Bake in the preheated oven for 25 minutes.
Remove foil. Bake 25 minutes more or until a knife inserted near
the center comes out clean. Cool on a wire rack. Refrigerate
within 2 hours; cover for longer storage. Serve wedges of pie
with Sweetened Whipped Cream; sprinkle with crystallized ginger.
Makes 8 servings.
Pastry for Single-Crust Pie: Stir together 1-1/4 cups all-purpose flour and
1/4 teaspoon salt in a mixing bowl. Cut in 1/3 cup shortening
until pieces are the size of small peas. Sprinkle 4 to 5 tablespoons
water, 1 tablespoon at a time, over mixture, gently tossing with
a fork between additions and pushing mixture to side of bowl.
(Add only enough water to moisten all of the mixture.) Form dough
into a ball. Roll dough on a lightly floured surface to form
a 12-inch-diameter circle.
Wrap pastry around rolling pin. Unroll
onto a 9-inch pie plate. Ease pastry into pie plate, being careful
not to stretch pastry. To build up the edge of the pastry, trim
it to 1/2-inch beyond edge of pie plate; fold under. Flute edge
as desired. Do not prick pastry.
Sweetened Whipped Cream: Place a medium mixing bowl and beaters in the
freezer for at least 30 minutes. Combine 1 cup well-chilled whipping
cream and 1 1 tablespoon granulated sugar in the bowl, and beat
with an electric mixer or rotary beater on high speed until cream
holds soft peaks.
Make-Ahead Tip: Cover cooled pie and refrigerate for up to 2
days.
Nutritional facts per serving: calories: 437, total fat: 24g, saturated fat: 12g,
cholesterol: 108mg, sodium: 233mg, carbohydrate: 46g, fiber:
2g, protein: 8g, vitamin A: 247%, calcium: 20%, iron: 15%
Recipe provided by Better Homes and Gardens
- BHG.com a member of the Home and Family Network for the best
of cooking, gardening, decorating and more. © 2003 Meredith
Corporation. All Rights Reserved.
