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Pumpkin Pie with Brandied Whipped Cream
Makes 8 servings
*3/4 cup sugar
*1/2 tsp. salt
*1 1/2 tsp. pumpkin pie spice
*2 large eggs
*15-oz can pure pumpkin
*12-oz can evaporated milk
*null Unbaked 9 inch deep dish pie shell
*1 cup chilled whipping cream
*2 tbls. sugar
*1 tbls. brandy
*null Cinnamon for dusting
1Preheat oven to 425 degrees. Mix sugar, salt and pumpkin pie spice together in a small bowl. Separately, beat eggs in a large bowl. Stir in pumpkin and spice mixture. Gradually stir in evaporated milk. Pour into unbaked pie shell.
2Reduce heat to 350 degrees. Bake 40 minutes or until a toothpick inserted into the center comes out clean. Cool on a rack for 2 hours.
3Beat cream, sugar and brandy in a medium bowl until firm peaks form. Cover and chill until ready to serve.
4Slice pie into individual servings. Top with a dollop of whipped cream and dust with cinnamon.