Brandy-Infused Pumpkin Pie

    1 hour 5 min

    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.

    6 people made this

    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 & ratings
    Average global rating:

    Reviews in English (4)


    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)