Brandied Pumpkin Pie

Brandied Pumpkin Pie

Pumpkin pie made with canned pumpkin is all well and good, but pumpkin pie made with fresh butternut squash purée is even better. Thin-skinned and easy to cut, butternut squash turns soft and velvety if you roast it, and a quick whirl in the food processor or a blender quickly reduces to it to a luscious purée. Here we’ve kept the seasonings on the light side to best showcase the character of the squash. But feel free to amp up the cinnamon and ginger if you like a spicier slice. The brandy is optional, and if you’d rather not use it, you can leave it out or substitute another spirit; bourbon is excellent. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)

Ingredients

  • all-purpose flour

    150 grams

    1 ¼ c
  • fine sea salt
    ¼ tsp
  • unsalted butter

    preferably a high-fat, european style, chilled and cubed, 1 1/4 sticks

    10 tbsp
  • ice water

    as needed

    2 tbsp
  • squash or pumpkin purée

    see note

    1 ¾ c
  • eggs
    3 large
  • heavy cream
    1 c
  • dark brown sugar

    160 grams

    ¾ c
  • brandy
    2 tbsp
  • ground ginger

    4 grams

    2 tsp
  • ground cinnamon

    3 grams

    1 ½ tsp
  • kosher salt

    3 grams

    ½ tsp
  • grated nutmeg
    ¼ tsp
  • ground clove

Directions

  1. 1

    Make the crust: In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet. On a lightly floured surface, gather the dough into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

  2. 2

    On a lightly floured surface, roll out dough to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes.

  3. 3

    While the dough chills, heat oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 20 minutes; remove foil and weights and bake until pale golden, 5 to 7 minutes more. Cool on rack until needed.

  4. 4

    Lower oven temperature to 325 degrees. In a large bowl, whisk together the pumpkin purée, eggs, cream, dark brown sugar, brandy, ginger, cinnamon, 1/2 teaspoon salt, the nutmeg and clove. Pour mixture into the cooled pie shell. Transfer pie to a large baking sheet. Bake until crust is golden and center jiggles just slightly when shaken, 50 to 60 minutes. Cool completely before serving.

Brandied Pumpkin Pie

Brandied Pumpkin Pie

5.0(3.0k)428 cal

Similar Recipes

Easy Pumpkin Pie

Easy Pumpkin Pie

Homemade pie doesn't get any easier than this! This stream-lined pie is made with just 5 ingredients (and a little salt) and the final outcome is undoubtably satisfying and has all those sweetly spiced autumnal flavors we love!

56 minutes298 kcal
Pumpkin Pie

Pumpkin Pie

This Pumpkin Pie recipe is creamy, perfectly spiced, and easy to make for any holiday or family gathering. With a flaky crust and rich filling, it’s a must-try fall dessert!

65 minutes10 servings192 kcal
Crème Brûlée Pie

Crème Brûlée Pie

This crowd-pleasing dessert imitates the velvety custard and caramelized sugar shell of a crème brûlée, with the added bonus of a flaky crust. A food processor makes easy work of the all-butter pie shell, which can be chilled, then baked, a day in advance. Unlike with traditional crème brûlée, there’s no need to simmer the cream on a stovetop or use a blow torch, ramekins or water bath to pull this dessert together. The filling is simply blended together, baked in the pie shell, then chilled. Broil the pie just before serving to achieve that characteristic crackle on top; like a typical crème brûlée, the filling will be delicate, loose and delightfully wobbly.

Pumpkin Pudding Pie

Pumpkin Pudding Pie

This Pumpkin Pudding Pie has all the delicious, creamy goodness of pumpkin pie but without all the hard work and oven time! It's a no bake pie with vanilla pudding, pure pumpkin, pumpkin pie spice, and heavy cream inside a ready-to-use graham cracker crust. 

10 minutes336 kcal
Atlantic Beach Pie

Atlantic Beach Pie

Like a dreamy mash-up between a key lime and lemon meringue pie, this surprisingly fast and easy dessert is adapted from Bill Smith, who retired in 2019 after 25 years as the chef at Crook’s Corner, a Chapel Hill, N.C. restaurant that closed in June 2021. He was inspired by the lemon pies he ate at seafood restaurants in Atlantic Beach, N.C., while vacationing there as a child. While a food processor makes quick work of the saltine cracker crust, you don’t really need any special equipment — you can just as easily make it with your hands. Top it with whipped cream just before serving, and if you’re feeling flush, sprinkle it with flaky sea salt as they did at Crook's Corner, and citrus zest as we do: a lazy summer’s day in pie form.

Homemade Fresh Pumpkin Pie

Homemade Fresh Pumpkin Pie

Delicious homemade pumpkin pie made with mashed, cooked pumpkin. Skip the canned stuff and make this classic Thanksgiving pumpkin pie from scratch.

60 minutes363 kcal
Pumpkin Spice Oatmeal Cream Pies

Pumpkin Spice Oatmeal Cream Pies

Pumpkin Spice Oatmeal Cream Pies is a fluffy marshmallow filling (from my Oatmeal Cream Pies) sandwiched between two soft, spiced pumpkin oatmeal cookies for a cozy and delicious treat! Yes, these sandwich cookies scream Fall, but I love them any time of the year! Even the pumpkin oatmeal cookies stand on their own as wonderfully delicious cookies year-round!

22 minutes767 kcal
Pumpkin Pie Cookie Recipe

Pumpkin Pie Cookie Recipe

Thick and chewy well spiced cookies with a crisp bottom and smooth, silky pumpkin pie filling. These big cookies have a great big flavor and are a terrific addition to any holiday table!

45 minutes184 kcal

Ratings & Reviews

0.0/ 5
Exceptional

Based on 3,047 ratings

cooking.nytimes.com
5.0(3,047 reviews)
View original recipe

Rating Breakdown

About this Recipe

Tired of the same old pumpkin pie? This Brandied Pumpkin Pie recipe elevates a holiday classic, transforming your dessert table with rich, sophisticated flavors you won't find in a can. Perfect for fall and winter celebrations, it offers a homemade touch that truly shines.

The secret to its exceptional flavor and velvety texture lies in using fresh, roasted butternut squash purée, which delivers a nuanced sweetness far beyond ordinary canned pumpkin. The optional touch of brandy adds a warm, aromatic depth that truly sets this pie apart, ensuring every bite is a revelation.

Prepare for a Brandied Pumpkin Pie that boasts an incredibly silky, smooth custard filling, perfectly balanced with the gentle warmth of ginger, cinnamon, and nutmeg. The roasted butternut squash provides a naturally sweet foundation, subtly enhanced by a whisper of brandy, all nestled in a flaky, buttery crust. This is a pie designed to be the centerpiece of your Thanksgiving, Christmas, or Halloween feast, promising a truly memorable dessert experience.

While the brandy adds a delightful depth, it’s completely optional; feel free to omit it or swap it for an equally delicious spirit like bourbon. If you prefer a bolder spice profile, simply increase the ground cinnamon and ginger to your liking. If butternut squash isn't readily available, a high-quality canned pumpkin purée works beautifully as an alternative.

This Brandied Pumpkin Pie is the quintessential dessert for your Thanksgiving feast, Christmas gathering, or any festive fall occasion. Serve it slightly chilled or at room temperature, perhaps with a dollop of freshly whipped cream for an extra touch of indulgence.

Frequently Asked Questions