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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate