Recipe – Pumpkin Pie

This is by far the most delicious recipe for pumpkin pie  I have ever made.  Don’t worry about the brandy – even if you have kids – since the alcohol burns off but the taste blends really well with the pumpkin and spices. 

Fresh pumpkin:  Place 2 cups of fresh pumpkin meat (approx 1 med sugar pumpkin)  in a food processor or blender.  Blend for several seconds till pureed.  Place pumpkin in a saucepan and cook on low-medium heat for about 30 minutes.  Let cool then proceed with recipe.

1 cup whipping cream (can also use evaporated milk)

3 large eggs

1 cup brown sugar

¼ cup brandy

1 tsp cinnamon

½ tsp ginger

½ tsp nutmeg

¼ tsp ground cloves      or substitute 2 tsp pumpkin pie spice

1 pie crust 

Whipped cream to top

Preheat oven to 400 degrees (F) and prepare your pie dough.  Partially bake dough by weighing down the foil with uncooked rice or dried beans and bake in a 400 degree (F) oven for 10 minute.  Remove the foil and the rice (or beans) and bake 5 minutes longer.  Allow the crust to cool slightly before you fill it.

In the meantime, prepare your filling.  In a large bowl, add pumpkin, cream and eggs and beat thoroughly with a whisk.  Add the spices and beat them into pumpkin mixture.  Mix in the brandy.

Spoon the filling into the partially baked crust.  Bake the pie for 8 minutes in the lower shelf of the oven.  Reduce heat to 350 degrees and continue to bake another 50 minutes. Put foil around the crust edges to keep them from burning.  Pie is done when a knife inserted in the middle comes out clean.

 Serve pumpkin pie warm or cold.  Keep leftovers in the fridge.