About this recipe:Sweet pastry cases are filled with a lightly spiced pumpkin puree filling. The addition of brandy makes this pumpkin pie amazingly delicious. Serve with sweetened whipped cream.
Makes: 2 pies
2 unbaked sweet pastry cases
2 eggs, slightly beaten
425g pumpkin puree
350ml evaporated milk
150g dark brown soft sugar
4 tablespoons brandy
1/4 teaspoon salt
2 tablespoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Preheat oven to 190 degrees C / Gas 5.
Whisk together the eggs, pumpkin, milk, dark brown soft sugar, brandy, salt, cinnamon, ginger, cloves and nutmeg in a large bowl until smooth. Pour the mixture into the pastry cases. Cover the edge of each pie with foil.
Bake in preheated oven for 25 minutes; remove foil. Continue to bake until a knife inserted near the centre of a pie comes out clean, about 25 minutes more.
Cool completely on a wire rack before serving. Store unused portion in refrigerator.