Brandied Pumpkin Pie

Brandied Pumpkin Pie

There are two things everyone wishes they had when Thanksgiving rolls around: pumpkin pie and a way to tolerate their loved ones. The trick is to mix some alcohol into that wishful pie. And if you’re looking for a suggestion of how to do it, we’ve got your back. Brandy is the liquor of cold temperatures. It’s perfect for every cold season out there, and Thanksgiving fits the bill (especially this year). Brandy brings a caramel flavor to otherwise simple pumpkin pies. Once you’ve tried this pie, there’s no going back to the one your grandma makes, unless, of course, she’s in on the brandy secret too.

This recipe is a quick way to impress everyone in your family, since it only has a few quick steps. Anyone can be a master this Thanksgiving. It also makes two pies. Could it be any more amazing?

Brandied Pumpkin Pie

2 prepared, unbaked pie crusts, thawed
2 eggs, slightly beaten
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
2/3 cup brown sugar
¼ cup brandy
¼ teaspoon salt
2 tablespoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg

Preheat your oven to 375 degrees F.

Whisk together the eggs, pumpkin, milk, brown sugar, brandy, salt, cinnamon, ginger, cloves, and nutmeg in a large bowl until smooth. Pour the mixture into the pie crusts. Cover the outside edge of each pie with aluminum foil.

Bake in the preheated oven for 25 minutes and then remove foil. Continue to bake until a knife inserted near the center of a pie comes out clean, about 25 minutes more.

Cool completely on a wire rack before serving. Make sure to store any uneaten pie (if there is any) in the refrigerator.

Post by Ian Sims. Recipe from