Beulah’s Pumpkin Pie with Brandy

Top Shelf!

Pie Crust
1 1/2 cups sifted all-purpose flour
3/4-teaspoon salt
1/2 cup solid vegetable shortening, chilled
3 to 6 tablespoon iced water

  1. Mix Flour and salt together. Add vegetable shortening into the flour either with hand or electric paddle until looks like coarse meal.
  2. Slowly add ice water to mixture, in a fast grabbing movement with your fingers.  Blending and squeezing together until it forms a nice ball.  If couse add a little more drops of water.  If too sticky, sprinkle a little more flour until smooth.  Place in refrigerator until ready to roll out.
  3. Hint:   The crust should be cold to be flakey

Pumpkin Pie Filling
1 cup canned pumpkin
1 cup heavy cream
3 large eggs
1 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/4 cup brandy (SO GOOD!   This will bake down…so don’t worry about the alcohol)
Whipped Cream

Preparing the Pie

  1. Preheat the oven to 400 degrees F
  2. Roll out crust for a 9 inch pie pan.
  3. Trim edges
  4. Place aluminum foil on top of crust and weigh down with any kind of dry beans
  5. Place in the bottom rack of oven and bake for around 15 minutes
  6. When partially baked, set aside, removing beans and foil, allowing crust to cool before adding filling.
  7. Place the pumpkin mixture into a large mixing bowl.
  8. Mix in the eggs and heavy cream.
  9. Toss in brown sugar and spices into the pumpkin mixture.  Then add brandy and mix through.
  10. Carefully pour filling into the cooled partially baked crust.
  11. Pie should be placed on the lower half of the oven and bake 10 minutes.
  12. Reduce the heat to 350 degrees F
  13. Bake pie fro another 50 to 60 minutes or until knife inserted in the middle comes out clean.
  14. Add a generous dollop of whipped cream on top of pie for a delicious touch.

MMMM MMMM!   Good hot or cold.