Brandied Pumpkin Pie
Source of Recipe
Aunt Saunny
Add a little brandy or rum for a tasty variation on classic pumpkin
pie. Topped with whipping cream and ginger, it's the perfect finale to
any feast.
Pastry for Single-Crust Pie (see below)
2 eggs, slightly beaten
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk (1-1/2 cups)
2/3 cup packed brown sugar
2 TB cognac or other brandy or rum
1/4 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. freshly grated nutmeg
Sweetened whipped cream (see below)
Chopped crystallized ginger
1. Preheat oven to 375º F. Prepare pastry; set aside.
2. Whisk together eggs, pumpkin, evaporated milk, brown sugar, brandy,
salt, cinnamon, ginger, cloves,and nutmeg in a large bowl until
combined. Pour into pie shell. Cover edge of pie with foil.
3. Bake in the preheated oven for 25 minutes. Remove foil. Bake 25
minutes more or until a knife inserted near the center comes out
clean. Cool on a wire rack. Refrigerate within 2 hours; cover for
longer storage. Serve wedges of pie with Sweetened Whipped Cream;
sprinkle with crystallized ginger.
Makes 8 servings.
Pastry for Single-Crust Pie:
Stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt in a
mixing bowl. Cut in 1/3 cup shortening until pieces are the size of
small peas. Sprinkle 4 to 5 tablespoons water, 1 tablespoon at a time,
over mixture, gently tossing with a fork between additions and pushing
mixture to side of bowl. (Add only enough water to moisten all of the
mixture.) Form dough into a ball. Roll dough on a lightly floured
surface to form a 12-inch-diameter circle. Wrap pastry around rolling
pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being
careful not to stretch pastry. To build up the edge of the pastry,
trim it to 1/2-inch beyond edge of pie plate; fold under. Flute edge
as desired. Do not prick pastry.
Sweetened Whipped Cream: Place a medium mixing bowl and beaters in the
freezer for at least 30 minutes. Combine 1 cup well-chilled whipping
cream and 1 1 tablespoon granulated sugar in the bowl, and beat with
an electric mixer or rotary beater on high speed until cream holds
soft peaks.
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