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Pumpkin: Brandied Pumpkin Pie




Source of Recipe


newsday.com


Recipe Introduction


Easy as pie isn't just a figure of speech when this recipe comes to mind. It takes about 20 minutes to prepare, and the rest of the work is done by the oven.



List of Ingredients




2 cups canned pumpkin

2/3 cup light brown sugar, firmly packed

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon salt

1 cup heavy cream

2/3 cup milk

2 large eggs, beaten

1/4 cup Cognac or brandy

1 ready-made or homemade 9-inch pie-crust (deep-dish)

1 egg yoke for washing crust (optional)

Ginger whipped cream (recipe below)


Recipe



1. Heat over to 375 degrees.

2. In a large mixing bowl, combine the pumpkin, brown sugar, cinnamon, ginger, salt, heavy cream, milk, beaten eggs and brandy. Stir, don't whip, the mixture or the baked pie will crack.

3. Pour the pumpkin mixture into a prepared pie shell. Brush the edge of the crust with an egg wash. Bake in the center of a preheated, 375-degree oven for 1 hour, or until the pumpkin filling is set but the center shakes slightly. Serve with ginger whipped cream.

Makes 8 servings.

---Ginger Whipped Cream----

2 cups very cold heavy cream

¾ teaspoon ground ginger

4 tablespoons confectioners' sugar

Pour the heavy cream into a very cold, preferably stainless-steel, mixing bowl. Whisk the cream to a soft-peak stage. Add the powdered sugar and ginger, continue to whisk until stiff peaks form. If using a mixer, don't overmix or you'll end up with very sweet, ginger-flavored butter.