Brandy adds a twist to tradition in this family recipe from Janie Desmond Ison, owner and pastry chef at Cafe Vinoteca.
Makes one 9-inch pie
Unbaked 9-inch pie shell 2 cups pumpkin purée or canned pumpkin 2/3 cup brown sugar, tightly packed 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1/2 teaspoon freshly grated ginger* 1/4 teaspoon ground cloves 1 pinch freshly grated nutmeg 2 extra-large eggs, well beaten 1 cup heavy whipping cream 3/4 cup whole milk 1/4 cup brandy
Chill pie shell in freezer while preparing filling. Preheat oven to 350 degrees.
In a large mixing bowl, combine pumpkin, sugar, salt and spices, blending well. Add eggs, whipping cream, milk and brandy, mixing until fully blended and filling is smooth. Pour into chilled pie shell.
Bake until knife inserted in center comes out clean, about 1 hour. Cool on wire rack. Serve at room temperature or slightly chilled. Top with sweetened whipped cream. Serves 6–8.
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