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.
Pumpkin puree can be purchased online.
I really liked this recipe, however I think there may have been a couple mistakes. Two tablespoons of cinnamon seemed way too much and the recipe said two pie crusts. The ingredients only made one pie although the crust was really full. I made two pies. In one I put one and a quarter tablespoons of cinnamon and the other I put a little more than half a tablespoon. I think both pies still had too much cinnamon. I did like the flavor of the brandy coming through. I will use this recipe again but I will definitely use less cinnamon. - 26 Nov 2007 (Review from Allrecipes US | Canada)
I followed the amounts of spice for a regular pumpkin pie recipe, namely for one pie you should use: 1 teaspoon of Ground Cinnamon 1/2 tsp of Ground All spice 1/4 tsp of ground cloves 1/8 tsp of ground nutmeg And each of these you can add more or less of depending on your preferences. For this recipe I also used: 1 Cup of brown sugar 2/3 Cup of milk (minus a table spoon or two of milk). Since I did not have Brandy I used some raspberry Chambord Liquor I had in the house and this recipe came out so wonderfully delicious. I do not think I will ever make pumpkin pie without a little bit of spirits ever again! It added a little bit of extra smooth flavor to the pie, heavenly! - 25 Dec 2007 (Review from Allrecipes US | Canada)
However, only use 1 tsp of cinnamon! I also added 1 tbs of flour to the mix, which seems to help the center set better. The brandy adds a really smooth taste to the pie. I would imagine you can experiment with other types of liquor as well. - 29 Nov 2008 (Review from Allrecipes US | Canada)