How do you make pumpkin pie taste even better? With a little brandy! This spirited fall recipe comes from founder of The Fort Sam’l P. Arnold’s grandmother, Gunny, and is inspired by her Pennsylvania Dutch roots. Follow the directions below to make this family recipe at home – once you’ve tried brandy in your pumpkin pie, you may never go back!
Serves 4 to 6
- One 9-in. pie shell
- 1 can (15-oz.) pumpkin
- 1 c. heavy cream or evaporated milk
- 1 c. sugar
- 3 large eggs, slightly beaten
- 2 to 3 tbsp. brandy or Cognac
- ¾ tsp. nutmeg
- ¾ tsp. ground cinnamon
- ½ tsp. ground ginger
- ½ tsp. salt
- ¼ tsp. ground mace
Place a baking sheet on the middle rack of the oven. Preheat the oven to 375°F.
Line the pie shell with a round of baking parchment and fill with pie weights or dried beans. Set the shell on the hot baking sheet, and bake for 10 minutes.
Meanwhile, in a mixing bowl, whisk together the pumpkin, cream, sugar, eggs, brandy, nutmeg, cinnamon, ginger, salt and mace.
Remove the pie shell from the oven; set aside the parchment and weights. Fill the shell with pumpkin filling.
Reduce the oven temperature to 350°F. Bake the pie for 45 to 55 minutes, until the crust is golden brown and the filling doesn’t shake. After it cools, enjoy with a side of vanilla ice cream!
