This Thanksgiving is one like no other (for all the non-Canadian readers, it’s Thanksgiving in Canada this weekend!). I have not one, but two turkey dinners to go to- one I attended last night on my side of the family, and one tonight on Ben’s side of the family.
So even though I will be EXTREMELY full on turkey and stuffing, no Thanksgiving dinner would be complete without my mom’s pumpkin pie. She’s been making it for years, and the brandy in the recipe adds that extra kick to the pie (if you know what I mean 🙂 ) So next time you’re going to make a pumpkin pie, give this one a try!
Now excuse me while I go stuff my face at turkey dinner number two.
Brandy-infused pumpkin pie
Pastry for 9-inch single crust pie
1 (398 mL) can pumpkin
1 1/4 cups (300 mL) evaporated milk
3 large eggs
3/4 cup (175mL) packed brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger (dry)
1/2 tsp ground nutmeg
1/4 cup brandy
whipped cream for garnish, optional
Line pie plate with pastry. Trim pastry edge leaving a 1-inch overhang.
In a large bowl, beat together pumpkin, milk, eggs, brown sugar, cinnamon, salt, ginger and nutmeg with mixer at low speed. Beat until well mixed. Stir in brandy.
Pour or spoon pumpkin mixture into pie shell and fold overhang edges over. Bake at 400F for 35 minutes. Reduce heat to 325F and bake an additional 15 minutes or until knife inserted comes out clean. Cool pie on wire rack. Refrigerate. Before service, garnish with whipped cream. Makes 8 servings.
Recipe from: Vancouver Sun a few years ago