This pumpkin pie is for adults only - the brandy or orange liqueur does make it very tasty! Okay, so I must admit I have not yet mastered the pie crust. The purchased, frozen pie crusts are still the best bet for me - but the ingredients for the crust below is supposed to make a nice one if you have the pie crust making technique figured out!
Ingredients Pie Crust (in theory, makes 1)
- 3/4 cup butter, cold
- 1 1/2 cups all purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 4 - 5 tablespoons ice water
Ingredients Pie Filling (fills 1 pie shell)
- 2 cups pumpkin puree
- 3/4 cup brown sugar, firmly packed
- 1 heaping teaspoon cinnamon
- 1/2 heaping teaspoon nutmeg
- 1/2 heaping teaspoon ginger
- 1/4 heaping teaspoon cloves
- 1/2 teaspoon salt
- 3 eggs
- 1 1/3 cups whipping cream
- 3 tablespoons brandy or orange liqueur
Instructions for Pumpkin Pie
Preheat oven to 400 degrees F. Make or purchase pie crust. (The ingredients for the pie crust above should make a good crust, I'm still not sure of the proper method, so I leave it to you - I currently purchase my pie crusts already made.)
Whisk together pumpkin and brown sugar in large bowl. Blend in cinnamon, nutmeg, ginger, cloves and salt.
Whisk in eggs, whipping cream, and brandy or orange liqueur.
Pour into crust.
Bake for 10 minutes at 400 degrees F.
Reduce heat to 350 degrees F. Bake for 30 minutes at 350 degrees F.
Cool to room temperature then chill completely in fridge. The baked pie can be frozen.