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.
1 person made this
Ingredients
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
Method
Prep:10min ›
Cook:45min ›
Ready in:55min
- Preheat oven to 190 C / Gas 5.
- 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.
- Turn into a deep 23cm (9 in) pie dish lined with pastry.
- Bake in the preheated oven for about 45 minutes. Serve hot.
