Happy Holidays Ladies (and gents)!!
Thanksgiving is NOT Thanksgiving without pumpkin pie! And why should such a scrumptious fall dessert be reserved for one day? I make this pie several times during the fall/winter season and it always makes people happy.
Some people go to the bother of using a real pumpkin and making their own crust and I admire that, but many of the best chefs advise to just use canned pumpkin because it has the right consistency and I find that using a frozen pie crust works just fine.
YOU WILL NEED:
1 15 oz can of pumpkin puree (I like Libby’s)
1 frozen pie crust (I like Marie Callander’s which comes in a pie pan)
½ cup white sugar
¼ cup brown sugar
½ tsp salt
1 tsp cinnamon
½ tsp ginger
1 tsp All Spice
1 tbsp brandy
1 12 oz can evaporated milk
Take out pie crust from freezer so it can thaw slightly.
Mix all dry ingredients from sugar to All spice in a bowl and set aside.
Beat eggs in mixer. Add brandy, Add pumpkin. Add in dry ingredients slowly.
Add evaporated milk.
Pour into crust set on a baking sheet. You can brush the crust edges with beaten egg if you like.
Bake at 425 for 15 minutes then reduce temperature to 350 and bake for 45-55 minutes until it only slightly jiggles in center.
Remove and cool completely. Refrigerate to set completely.
When serving, warm in oven and top with vanilla ice cream or whipped cream.