Easy pumpkin pies with brandy whipped cream

Easy pumpkin pies with brandy whipped cream

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!

Rating: 4.5/5
Avg. 4.5/5 5 votes
Prep time: 10 minutes United States American
Cook time: 50 minutes Servings: 12


  • Filling:
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 5 large eggs
  • 1 Tablespoon cinnam
  • 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


  1. 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.
  2. Divide filling between pie shells and bake until a knife inserted in center comes out clean. About 45-55 minutes. Let cool.
  3. Beat cream, sugar, and brandy with a mixer until light and fluffy. Chill in an airtight container up to 24 hours in advance.
by Nancy Miyasaki  © 2011 CookEatShare
Categories: Sweet Pies | Leave a comment

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