Pumpkin pie with brandy

Pumpkin pie with brandy


1 person made this

About this recipe: 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.

ThePumpkinQueen Sussex, England, UK

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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