Easy Brandy Pumpkin Pie Recipe
430kcal
Ingredients
- 15 ounce refrigerated pie dough (1 box) 2 crusts to a box
- 1 large egg white
- 2 large eggs
- 2 tbsp dark rum
- 15 ounce pumpkin puree 1 (15-ounce) can
- 12 ounce evaporated milk 1 (12-ounce) can
- 3/4 cup brown sugar packed
- 1 tbsp cinnamon
- 1/2 tsp salt
- 1/4 tsp allspice
- pinch ground cloves
- pinch nutmeg
Equipment
- leaf cookie cutter
Instructions
- Preheat the oven to 400°F.
- Unroll 1 pie crust and using leaf shaped cookie cutters, cut out leaves and place on a baking sheet. Re-roll the dough scraps and continue cutting out leaves until all dough has been used.
- Place the leaf cutouts on sheet pan and bake 8 - 10 minutes until golden brown.
- Unroll 2nd pie crust. Roll out to fit pie pan. Place dough in pan, forming dough to bottom and sides while folding excess dough under around edges. Crimp edges with a fork or side of a spoon.
For the Filling
- In a large bowl, beat the eggs and rum. Stir in pumpkin, evaporated milk, brown sugar, spices and salt until smooth. Spread the mixture into the pie shell and smooth the top.
- Bake 45-50 minutes, until the crust is browned and the filling is set in the center. A knife or tester inserted in center of pie should come out clean. Cool completely on wire rack.
- Place the leaf cutouts on top and around the edges of the pie to decorate. Add pecans with the dough leaves. (optional)
Nutrition
Serving1servingCalories430kcalCarbohydrates56gProtein9gFat19gSaturated Fat7gCholesterol65mgSodium443mgPotassium344mgFiber3gSugar26gVitamin A8451IUVitamin C3mgCalcium170mgIron3mg