Brandied Pumpkin Pie Recipes

BRANDIED PUMPKIN AND CHESTNUT PIE

Steps:

• Preheat oven to 400 degrees. In a bowl, toss pumpkin with butter and granulated sugar. Arrange on a baking sheet. Roast, tossing occasionally, until caramelized and very soft, 30 to 40 minutes. Let cool (this can be done up to 5 days ahead).
• Reduce oven temperature to 300 degrees. Purée pumpkin in a food processor or blender. In a bowl, combine 1 cup purée with 1 cup cream. Save any leftover purée for another use: it freezes well. Whisk together eggs, brown sugar, brandy, ginger, cinnamon, salt, nutmeg and cloves. Stir in pumpkin mixture.
• In a separate bowl, combine chestnut paste with remaining 1/4 cup cream. Spread chestnut mixture in pie crust. Top with pumpkin filling.
• Transfer pie to a rimmed baking sheet and bake until pie is firm to the touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before slicing.

BRANDIED PUMPKIN PIE

Steps:

• 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 375°F. 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 375°F. 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.

BRANDIED PUMPKIN PIE FILLING

Steps:

• Preheat oven to 375 degrees.
• In a bowl whisk together pumpkin, brown sugar, cinnamon, ginger, salt, heavy cream, milk, eggs, and Cognac until the filling is smooth.
• Pour filling into shell/crust of your choosig. Brush the edge of the shell lightly with egg wash if desired and bake in the middle of a preheated 375°F oven for 1 hour, or until filling is set but the center still shakes slightly. (The filling will continue to set as the pie cools.)
• Transfer pie to a rack and let cool completely.
• Garnish with ginger whipped cream.

BRANDY PUMPKIN PIE MILKSHAKES

Steps:

• In blender, place ice cream, brandy, milk and pumpkin pie spice. Cover and blend on high speed until smooth and creamy. Add pie chunks; cover and blend until smooth, stopping blender to scrape down sides if necessary.
• Pour into 2 glasses; top with sweetened whipped cream and garnish with cinnamon stick. Serve immediately.

BRANDIED PUMPKIN PIE

Steps:

• 1. Preheat oven to 375 degrees 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.
• 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 tablespoon granulated sugar in the bowl, and beat with an electric mixer or rotary beater on high speed until cream holds soft peaks.