Brandy-Infused Pumpkin Pie

    Brandy-Infused Pumpkin Pie


    6 people made this

    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

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Preheat oven to 190 degrees C / Gas 5.
    2. 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.
    3. 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.
    4. Cool completely on a wire rack before serving. Store unused portion in refrigerator.


    Pumpkin puree can be purchased online.

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