Brandied Pumpkin Pie Recipe

Name: Brandied Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour (150 grams); 1/4 teaspoon fine sea salt; 10 tablespoons unsalted butter, preferably a high-fat, European style, cold and cut into cubes; 2 to 4 tablespoons ice water, as needed; 1 3/4 cups squash or pumpkin puree (see note); 3 large eggs; 1 cup heavy cream; 3/4 cup dark brown sugar (153 grams); 2 tablespoons brandy; 2 teaspoons ground ginger (4 grams); 1 1/2 teaspoons ground cinnamon (3 grams); 1/2 teaspoon kosher salt (3 grams); 1/4 teaspoon grated nutmeg; Pinch ground clove

Servings: persons

1 1/4 cups all-purpose flour (150 grams)
1/4 teaspoon fine sea salt
10 tablespoons unsalted butter, preferably a high-fat, European style, cold and cut into cubes
2 to 4 tablespoons ice water, as needed
1 3/4 cups squash or pumpkin puree (see note)
3 large eggs
1 cup heavy cream
3/4 cup dark brown sugar (153 grams)
2 tablespoons brandy
2 teaspoons ground ginger (4 grams)
1 1/2 teaspoons ground cinnamon (3 grams)
1/2 teaspoon kosher salt (3 grams)
1/4 teaspoon grated nutmeg
Pinch ground clove

1
Make the crust: In a food processor, pulse together the flour and salt.
2
Add butter and pulse until the mixture forms chickpea-size pieces.
3
Add ice water, 1 tablespoon at a time, and pulse until the dough just comes together.
4
It should be moist, but not wet.
5
On a lightly floured surface, gather the dough into a ball.
6
Flatten into a disk with the heel of your hand.
7
Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
8
On a lightly floured surface, roll out dough to a 12-inch circle.
9
Transfer crust to a 9-inch pie plate.
10
Fold over any excess dough, then crimp edges.
11
Prick crust all over with a fork, then chill crust for 30 minutes.
12
While the dough chills, heat oven to 375 degrees.
13
Line chilled crust with aluminum foil and fill with pie weights or dried beans.
14
Bake for 20 minutes; remove foil and weights and bake until pale golden, 5 to 7 minutes more.
15
Cool on rack until needed.
16
Lower oven temperature to 325 degrees.
17
In a large bowl, whisk together the pumpkin puree, eggs, cream, dark brown sugar, brandy, ginger, cinnamon, 1/2 teaspoon salt, the nutmeg and clove.
18
Pour mixture into the cooled pie shell.
19
Transfer pie to a large baking sheet.
20
Bake until crust is golden and center jiggles just slightly when shaken, 50 to 60 minutes.
21
Cool completely before serving.

863

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour (150 grams), 1/4 teaspoon fine sea salt, 10 tablespoons unsalted butter, preferably a high-fat, European style, cold and cut into cubes, 2 to 4 tablespoons ice water, as needed, and more.

Yes, Brandied Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Brandied Pumpkin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions