Try this Brandied Pumpkin Pie recipe, or contribute your own.

Still searching for what to cook ?

Name: Brandied Pumpkin Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2/3 c Firmly packed light brown; 1/2 ts Salt; 2 c Canned solid-pack pumpkin; ; yolk with 1 teaspoon water; 2 lg Eggs; 2 ts Cinnamon; 1 ts Ground ginger; 1/4 c Cognac or other brandy; Ginger whipped cream as an; An egg wash made by beating; 2/3 c milk; 1 1/2 Recipes pate brisee; 1 c Heavy cream

Find the most delicious recipes here

INGREDIENTS

2/3 c Firmly packed light brown
1/2 ts Salt
2 c Canned solid-pack pumpkin
; yolk with 1 teaspoon water
2 lg Eggs
2 ts Cinnamon
1 ts Ground ginger
1/4 c Cognac or other brandy
Ginger whipped cream as an
An egg wash made by beating
2/3 c milk
1 1/2 Recipes pate brisee
1 c Heavy cream

INSTRUCTIONS

Roll out three fourths of the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6-cup capacity) pie plate, and trim the edge, leaving a 1/2-inch overhang. Fold the overhang under the dough flush with the edge of the pie plate and with a sharp knife make 1/2-inch-long cuts at 3/4-inch intervals all the way around the edge of the shell. Turn every other section of the dough in toward the center of the shell to form a decorative edge and chill the shell for 30 minutes. Roll out the remaining dough 1/8 inch thick on the lightly floured surface and with a 3-inch leaf-shaped cutter cut out 3 leaves. Transfer the pastry leaves to a baking sheet, score them lightly with the back of a knife to form veins, and chill them for 15 minutes, or until they are firm. Brush the leaves lightly with some of the egg wash and bake them in the middle of a preheated 375F. oven for 12 to 15 minutes, or until they are golden. Transfer the leaves to a rack and let them cool completely. In a bowl whisk together the pumpkin, the brown sugar, the cinnamon, the ginger, the salt, the heavy cream, the milk, the eggs, and the Cognac until the filling is smooth and pour the filling into the shell. Brush the edge of the shell lightly with some of the remaining egg wash if desired and bake the pie in the middle of a preheated 375F. oven for 1 hour, or until the filling is set but the center still shakes slightly. (The filling will continue to set as the pie cools.) Transfer the pie to a rack and let it cool completely. Garnish the pie with the pastry leaves just before serving and serve it with the ginger whipped cream. Gourmet November 1992

NOTES

Alert editor

Brandied Pumpkin Pie

2/3 c Firmly packed light brown
1/2 ts Salt
2 c Canned solid-pack pumpkin
 ; yolk with 1 teaspoon water
2 lg Eggs
2 ts Cinnamon
1 ts Ground ginger
1/4 c Cognac or other brandy
 Ginger whipped cream as an
 An egg wash made by beating
2/3 c milk
1 1/2 Recipes pate brisee
1 c Heavy cream

Roll out three fourths of the dough 1/8 inch thick on a lightly  floured surface, fit it into a 10-inch (6-cup capacity) pie plate,  and trim the edge, leaving a 1/2-inch overhang. Fold the overhang  under the dough flush with the edge of the pie plate and with a sharp  knife make 1/2-inch-long cuts at 3/4-inch intervals all the way  around the edge of the shell. Turn every other section of the dough  in toward the center of the shell to form a decorative edge and chill  the shell for 30 minutes.    Roll out the remaining dough 1/8 inch thick on the lightly floured  surface and with a 3-inch leaf-shaped cutter cut out 3 leaves.  Transfer the pastry leaves to a baking sheet, score them lightly with  the back of a knife to form veins, and chill them for 15 minutes, or  until they are firm. Brush the leaves lightly with some of the egg  wash and bake them in the middle of a preheated 375F. oven for 12 to  15 minutes, or until they are golden. Transfer the leaves to a rack  and let them cool completely.    In a bowl whisk together the pumpkin, the brown sugar, the cinnamon,  the ginger, the salt, the heavy cream, the milk, the eggs, and the  Cognac until the filling is smooth and pour the filling into the  shell. Brush the edge of the shell lightly with some of the remaining  egg wash if desired and bake the pie in the middle of a preheated  375F. oven for 1 hour, or until the filling is set but the center  still shakes slightly. (The filling will continue to set as the pie  cools.) Transfer the pie to a rack and let it cool completely.  Garnish the pie with the pastry leaves just before serving and serve  it with the ginger whipped cream.    Gourmet November 1992

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1214g)
Recipe Makes: 1 servings

Calories: 1744
Calories from Fat: 860 (49%)

Amt Per Serving		% DV

	Total Fat 95.5g	127 %
	Saturated Fat 43.9g	219 %
	Monounsaturated Fat 32.1g
	Polyunsanturated Fat 8.6g
Cholesterol 2281.3mg		702 %
Sodium 1887.8mg		65 %
Potassium 1660.4mg		44 %
Total Carbohydrate 162.6g		48 %
	Dietary Fiber 51.2g	205 %
	Sugars, other 111.3g
Protein 73.4g		105 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1744

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe