Boozy Pumpkin Pie

Raquel StecherAbout Me
Blogger at Thoughtful Eating and Vintage Brand New. Please add my to your circles.

This recipe originally appeared on my Thoughtful Eating column on the Woburn Patch.

Boozy Pumpkin Pie

15 oz of canned pumpkin
½ cup of sugar
1 tsp of cinnamon
¼ tsp of ground cloves
¼ tsp of ground nutmeg
2 eggs
1 jigger of brandy (1.5 oz)
1-1/4 cup of milk
A thawed but uncooked pie shell

Preheat your oven to 350 degrees.

In a large bowl, add your pumpkin, sugar and spices and mix. If you’d like, add a pinch of salt at this stage too. Then add your eggs, brandy and milk and mix thoroughly with a handheld mixer or a spatula and some elbow grease.
Add the pumpkin pie mixture to your uncooked pie shell. Transfer the pie to the oven and bake for an hour or until the center of the pie no longer jiggles and the filling is relatively firm. You can give the pie a slight shake to test it out.
Let the pie cool on your counter for about 30-40 minutes then cover in plastic wrap and transfer to the refrigerator. Cool overnight and serve within 1-2 days. If you prefer warm pumpkin pie to cold, heat your pie up in a 325 oven.
It’s important to note that this pumpkin pie cannot be served hot. The brandy separates from the pumpkin mixture and leaks out the bottom. When it’s cold or slightly warm, the brandy stays with the filling. Enjoy responsibly!

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