Brandied Pumpkin Pie Filling Recipe

Name: Brandied Pumpkin Pie Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg yolk; 1 teaspoon water; 2 cups canned solid-pack pumpkin; 2/3 cup light brown sugar, firmly packed; 2 teaspoons cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon salt; 1 cup heavy cream; 2/3 cup milk; 2 large eggs; 1/4 cup cognac or 1/4 cup other brandy

Servings: persons

1 egg yolk
1 teaspoon water
2 cups canned solid-pack pumpkin
2/3 cup light brown sugar, firmly packed
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup heavy cream
2/3 cup milk
2 large eggs
1/4 cup cognac or 1/4 cup other brandy

1
Preheat oven to 375 degrees.
2
In a bowl whisk together pumpkin, brown sugar, cinnamon, ginger, salt, heavy cream, milk, eggs, and Cognac until the filling is smooth.
3
Pour filling into shell/crust of your choosig. Brush the edge of the shell lightly with egg wash if desired and bake in the middle of a preheated 375u00b0F oven for 1 hour, or until filling is set but the center still shakes slightly. (The filling will continue to set as the pie cools.)
4
Transfer pie to a rack and let cool completely.
5
Garnish with ginger whipped cream.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 egg yolk, 1 teaspoon water, 2 cups canned solid-pack pumpkin, 2/3 cup light brown sugar, firmly packed, and more.

Yes, Brandied Pumpkin Pie Filling 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.

Brandied Pumpkin Pie Filling

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