Brandied Pumpkin Pie Filling |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Borrowed from Epicurious, this is my husband's favorite pumpkin pie, which HE makes every year. Ingredients:
1 egg yolk |
1 teaspoon water |
2 cups canned solid-pack pumpkin |
2/3 cup light brown sugar, firmly packed |
2 teaspoons cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon salt |
1 cup heavy cream |
2/3 cup milk |
2 large eggs |
1/4 cup cognac or 1/4 cup other brandy |
Directions:
1. Preheat oven to 375 degrees.
2. In a bowl whisk together pumpkin, brown sugar, cinnamon, ginger, salt, heavy cream, milk, eggs, and Cognac until the filling is smooth.
3. Pour filling into shell/crust of your choosig. Brush the edge of the shell lightly with egg wash if desired and bake in the middle of a preheated 375°F oven for 1 hour, or until filling is set but the center still shakes slightly. (The filling will continue to set as the pie cools.)
4. Transfer pie to a rack and let cool completely.
5. Garnish with ginger whipped cream.
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