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Brandied Pumpkin Pie

Rated as 4.17 out of 5 Stars

"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."
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Ingredients

2 h 5 m servings 423 cals
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. Cool completely on a wire rack before serving. Store unused portion in refrigerator.

Nutrition Facts


Per Serving: 423 calories; 19.9 g fat; 49.4 g carbohydrates; 8.1 g protein; 55 mg cholesterol; 506 mg sodium. Full nutrition

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Reviews

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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 o...

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...

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 c...

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 ove...