• Easy pumpkin pies with brandy whipped cream

    5 votes
    Easy pumpkin pies with brandy whipped cream
    Prep: 10 min Cook: 50 min Servings: 12
    by Nancy Miyasaki
    193 recipes
    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 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.

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    • O.S.
      This pumpkin pie is really good, especially with cream. It has my favorite balance of sweetness (not too sweet). Thanks for bringing it last Saturday! We'll try to prepare it somewhere next couple of weeks.
      • Mary Shaldibina
        Mary Shaldibina
        Very tasty pumpkin pie!


        • John O,'Connor
          John O,'Connor
          could you tell me please what is meant in this recipe as half and half thank you.

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