BRANDIED PUMPKIN PIE
Steps:
- Roll out three fourths of the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6-cup capacity) pie plate, and trim the edge, leaving a 1/2-inch overhang. Fold the overhang under the dough flush with the edge of the pie plate and with a sharp knife make 1/2-inch-long cuts at 3/4-inch intervals all the way around the edge of the shell. Turn every other section of the dough in toward the center of the shell to form a decorative edge and chill the shell for 30 minutes.
- Roll out the remaining dough 1/8 inch thick on the lightly floured surface and with a 3-inch leaf-shaped cutter cut out 3 leaves. Transfer the pastry leaves to a baking sheet, score them lightly with the back of a knife to form veins, and chill them for 15 minutes, or until they are firm. Brush the leaves lightly with some of the egg wash and bake them in the middle of a preheated 375°F. oven for 12 to 15 minutes, or until they are golden. Transfer the leaves to a rack and let them cool completely.
- In a bowl whisk together the pumpkin, the brown sugar, the cinnamon, the ginger, the salt, the heavy cream, the milk, the eggs, and the Cognac until the filling is smooth and pour the filling into the shell. Brush the edge of the shell lightly with some of the remaining egg wash if desired and bake the pie in the middle of a preheated 375°F. oven for 1 hour, or until the filling is set but the center still shakes slightly. (The filling will continue to set as the pie cools.) Transfer the pie to a rack and let it cool completely. Garnish the pie with the pastry leaves just before serving and serve it with the ginger whipped cream.
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rajesh tony
[email protected]This pie is delicious, but it's definitely not for kids. The brandy flavor is strong and noticeable.
Seema Khan
[email protected]I'm not a fan of brandy, but I still enjoyed this pie. The brandy flavor was subtle and didn't overpower the other flavors.
Abby Wing
[email protected]This pie is a little on the boozy side, but I love it that way. It's the perfect dessert for a party.
Donald Walls
[email protected]I've made this pie several times and it's always a hit. It's a great way to use up leftover pumpkin puree.
Yafis satti SATTI
[email protected]This pie is beautiful to look at and even better to eat. It's the perfect centerpiece for any holiday table.
Ekua Happy
[email protected]I love the combination of brandy and pumpkin in this pie. It's a unique and delicious flavor that I've never had before.
polash sd
[email protected]This pie is the perfect fall dessert. It's warm and comforting, with just the right amount of sweetness.
Rizwan Yaseen
[email protected]I'm not a big baker, but this pie was easy to make and turned out great. I will definitely be making it again.
MD Bisal
[email protected]I made this pie for my family and they loved it. The brandy flavor was subtle but noticeable, and the pie was perfectly sweet.
liton haque
[email protected]This pie is a little time-consuming to make, but it's worth it. The end result is a delicious and impressive dessert.
Joackim Musafiri
[email protected]I used homemade brandy in this pie and it was amazing. The flavor was so rich and complex.
Ayush Singh
[email protected]The brandy in this pie really makes it special. It's the perfect dessert for a special occasion.
Ayaan Muneeb
[email protected]I added a dollop of whipped cream to each slice and it was heavenly. This pie is definitely a keeper.
Marvin Miago
[email protected]This pie is easy to make and always comes out perfect. I love that I can make it ahead of time and it still tastes great the next day.
Surp Plays
[email protected]I've never been a fan of pumpkin pie, but this recipe changed my mind. The brandy and spices make it so flavorful and delicious. I highly recommend it!
Bhuban Bhadur Ghorasainee
[email protected]This pie was a hit at our Thanksgiving gathering! The brandy added a delicious warmth and depth of flavor to the classic pumpkin pie. I will definitely be making this again.