Pumpkin pie recipe

One of the best things about this Thanksgiving is that our friends that came over are awesome cooks!  Annissa and I often talk about food and recipes and we definitely had a great time sampling her dishes.  She had been telling me about this pumpkin pie recipe, and I must admit that it did not disappoint.  It tasted like traditional pumpkin pie with a kick.
Sugar and Spice Pumpkin Pie
From Fine Cooking

  • 15-oz. can pure pumpkin
  • 2 eggs
  • 1 egg yolk
  • 1 cup heavy cream
  • 1 Tbsp brandy
  • 3/4 cup lightly packed light brown sugar
  • 1 tsp ground ginger
  • 1 1/2 tsp pre-ground cinnamon
  • 1/2 tsp table salt
  • 1/8 tsp freshly grated nutmeg
  • 1/8 tsp freshly ground black pepper
  • 1/8 tsp ground cloves
  • 1 pie dough recipe

Preheat oven to 325°F.

Whisk the pumpkin, eggs, egg yolk, cream, and brandy in a large bowl. In a small bowl, Then mix the brown sugar, ginger, cinnamon, salt, nutmeg, pepper, and cloves in a small bowl. Whisk the sugar mixture into the pumpkin mixture.
Pour the filling into the piecrust. Bake the pie for about an hour or until is set around the outside but still slightly liquidy in the center. The filling will continue to firm up as it cools. Let the pie cool completely at room temperature and then refrigerate for as few as two hours and as much as two days before serving.

Nutritionals(Serving 10): Cals: 177, Fat: 10, Carb: 19, Fiber: .9, Protein: 2.3