Pumpkin pie with brandy

    55 min

    This easy pumpkin pie with a dash of brandy tastes best when it is still hot. Serve with a scoop of vanilla ice cream or some whipped cream.


    Sussex, England, UK
    1 person made this

    Makes: 1 (23cm) pumpkin pie

    • 300ml (1/2 pt) pumpkin, cooked and sieved
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon nutmeg
    • 1 pinch cinnamon
    • 3 eggs, beaten
    • 2 tablespoons brandy
    • 150ml (1/4 pt) milk, or as needed
    • 110g (4 oz) caster sugar (or to taste)
    • ready made shortcrust pastry for a 23cm (9 in) pie

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 190 C / Gas 5.
    2. Put the pumpkin in a mixing bowl. Stir in spices, well beaten eggs, brandy and sufficient milk to achieve a thick mixture (you may use less than 150ml of milk, depending on the pumpkin). Sweeten with 110g sugar, or to taste.
    3. Turn into a deep 23cm (9 in) pie dish lined with pastry.
    4. Bake in the preheated oven for about 45 minutes. Serve hot.

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