Easy Pumpkin Pies With Brandy Whipped Cream

Are looking for easy cooking in a last minute?

These pies only take about 10 minutes to prepare, but they taste wonderful. If you’re looking for a pumpkin pie with a great return for your effort, this is the recipe!

Filling:

3/4 cup granulated sugar

3/4 cup packed light brown sugar

5 large eggs

1 Tablespoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

3/4 teaspoon kosher salt

1 (15oz) can pumpkin puree

2 1/2 cups half-and-half

2 deep-dish, 9-inch, frozen pie shells or homemade pie crust

Brandy whipped cream

1 cup whipping cream

2 Tablespoons sugar

3 Tablespoons brandy

Preheat oven to 375 F with a rack set in the middle. In a bowl, whisk sugars, eggs, spices, salt, and pumpkin puree until smooth. Whisk in half and half.

Divide filling between pie shells and bake until a knife inserted in center comes out clean. About 45-55 minutes. Let cool.

Beat cream, sugar, and brandy with a mixer until light and fluffy. Chill in an airtight container up to 24 hours in advance.

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