This is the best pumpkin pie I have ever had. All you have to do is try it once and you're sure to be hooked, just like my family is. I found this recipe a few years ago, and we have enjoyed it ever since! Serve with whipped topping.

Lois
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

    Advertisement
  • Whisk together the eggs, pumpkin, milk, brown sugar, brandy, salt, cinnamon, ginger, cloves, and nutmeg in a large bowl until smooth. Pour the mixture into the pie crusts. Cover the outside edge of each pie with aluminum foil.

  • Bake in preheated oven for 25 minutes; remove foil. Continue to bake until a knife inserted near the center of a pie comes out clean, about 25 minutes more.

  • Cool completely on a wire rack before serving. Store unused portion in refrigerator.

Nutrition Facts

422.5 calories; 8.1 g protein; 49.4 g carbohydrates; 54.6 mg cholesterol; 506.1 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/26/2007
I really liked this recipe however I think there may have been a couple mistakes. Two tablespoons of cinnamon seemed way too much and the recipe said two pie crusts. The ingredients only made one pie although the crust was really full. I made two pies. In one I put one and a quarter tablespoons of cinnamon and the other I put a little more than half a tablespoon. I think both pies still had too much cinnamon. I did like the flavor of the brandy coming through. I will use this recipe again but I will definitely use less cinnamon. Read More
(24)

Most helpful critical review

Rating: 1 stars
10/26/2009
2 TABLESPOONS of Cinnamon RUINS this recipe. Try one TEASPOON maybe 2 teaspoons. The author should change the recipe because it definitely has a typo. It was so strong that I had to start over. Read More
(13)
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
11/26/2007
I really liked this recipe however I think there may have been a couple mistakes. Two tablespoons of cinnamon seemed way too much and the recipe said two pie crusts. The ingredients only made one pie although the crust was really full. I made two pies. In one I put one and a quarter tablespoons of cinnamon and the other I put a little more than half a tablespoon. I think both pies still had too much cinnamon. I did like the flavor of the brandy coming through. I will use this recipe again but I will definitely use less cinnamon. Read More
(24)
Rating: 5 stars
12/25/2007
I followed the amounts of spice for a regular pumpkin pie recipe namely for one pie you should use: 1 teaspoon of Ground Cinnamon 1/2 tsp of Ground All spice 1/4 tsp of ground cloves 1/8 tsp of ground nutmeg And each of these you can add more or less of depending on your preferences. For this recipe I also used: 1 Cup of brown sugar 2/3 Cup of milk (minus a table spoon or two of milk). Since I did not have Brandy I used some raspberry Chambord Liquor I had in the house and this recipe came out so wonderfully delicious. I do not think I will ever make pumpkin pie without a little bit of spirits ever again! It added a little bit of extra smooth flavor to the pie heavenly! Read More
(16)
Rating: 5 stars
11/29/2008
However only use 1 tsp of cinnamon! I also added 1 tbs of flour to the mix which seems to help the center set better. The brandy adds a really smooth taste to the pie. I would imagine you can experiment with other types of liquor as well. Read More
(15)
Advertisement
Rating: 1 stars
10/26/2009
2 TABLESPOONS of Cinnamon RUINS this recipe. Try one TEASPOON maybe 2 teaspoons. The author should change the recipe because it definitely has a typo. It was so strong that I had to start over. Read More
(13)