DRUNK PUMPKIN PIE…THE PIE NOT YOU SILLY
My daughter, Chelsea, loves pumpkin pie. She tries and convinces me that many occasions are appropriate times for pumpkin pie. Aren’t kids great? I thought something with a little more flavor might be a pleasant change from the same old pumpkin we all know and love. This is my favorite pumpkin pie. Okay, second favorite…my first is marbled pumpkin cheesecake that I might share with you one day.
P.S. All the alcohol is cooked off during the baking process…no worries
Some of my Thanksgiving/ Christmas recipes were tweaked from Texas Holiday Cookbook by Dotty Griffith
Drunk Pumpkin Pie
1 cup canned pumpkin
1 cup evaporated milk
1 cup light brown sugar, firmly packed
3 eggs, beaten
¼ cup brandy or bourbon
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
½ teaspoon salt
1 (9-inch) pie shell, unbaked
Preheat your oven to 350 degrees.
Combine all ingredients in mixing bowl beating at a low speed until mixture is smooth. Pour filling into pie shell. Bake for 50-55 minutes or until a knife inserted in the center of the pie comes out clean. Cool on a wire rack.
Mmmmm! Your house will smell heavenly and your tummy will be full. This pie makes my teenage daughter happy and I pray it will give you and your family a moment of peace too. This pie tastes wonderful with a full bodied coffee like a Peruvian and a large dollop of fresh whipped cream. I am on my way to get a piece of leftover pie right now. Enjoy!
Wendy’s perfect Smoked/Grilled/Roasted Turkey
Wendy’s No-Fail Perfect Gravy
Mashburn Family Sweet Potato Casserole
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If I can do it! You can do it too! Celebrating Texas country living, down home cooking, family life, figuring stuff out and being a stay-at-home moxie mom computer geek.
Blessings,
Wendy Merritt
The Moxie Mom
XXO (A kiss on each cheek and a hug)
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