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
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During the first few decades of operation at The Fort, the recipe for our pumpkin-walnut muffins was requested by guests on what seemed to be a nightly basis. Generations later, we are sharing the secret ingredient to our favorite bread; it’s all about the pumpkin! These muffins contain nearly twice as much pumpkin as similar recipes, and are cooked for a long time at a low temperature to give them the dense, flavorful texture that guests have come to love.… Read the entire post >