Recipe(tried): Perfect Pumpkin Pie (using sweetened condensed milk and brandy)

Hi Carey,

Good for you,, trying pumpkin pie for Thanksgiving! This is the recipe I use for pumpkin pie. I came across it a few years ago and find it works better than the "standard" one using evaporated milk.

To make it in NZ from fresh pumpkin, use a small green-skinned, orange-fleshed pumpkin (we import them from NZ to Hawaii and call them "kabocha"). Cut it in half, remove the seeds, and either bake it or microwave it in a pan with a little water until the flesh is extremely soft (this will take about 12 minutes in the microwave). Scoop out and mash enough flesh to yield about 2 cups of pumpkin.

Susan, Hawaii

Perfect Pumpkin Pie
Makes 1 pie

1 16-ounce (500 g) can pumpkin (or 2 cups mashed, cooked pumpkin
1 14-ounce (400 g) can sweetened condensed milk
2 large eggs
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
1/2 teaspoon salt
2 tablespoons brandy (optional)
1 9" (23 cm) unbaked deep dish pie shell

Preheat oven to 425F/210C.

Combine all ingredients except pastry, mixing well. Pour into pie shell. Bake 15 minutes..

Reduce heat to 350F/180C and bake 35-40 minutes longer, until filling is set.