Brandy Pumpkin Pie Milkshakes Recipes

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PUMPKIN PIE MILKSHAKES



Pumpkin Pie Milkshakes image

Enjoy this delicious pumpkin pie milkshake garnished with whipped cream and cinnamon sticks.

Provided by By Betty Crocker Kitchens

Categories     Beverage

Time 10m

Yield 2

Number Of Ingredients 6

2 cups vanilla ice cream, slightly softened
1/3 cup milk
1/4 teaspoon pumpkin pie spice or ground cinnamon
1/8 slice cold baked pumpkin pie, cut into chunks (from 9-inch pie)
Sweetened whipped cream, if desired
Cinnamon sticks, if desired

Steps:

  • In blender, place ice cream, milk and pumpkin pie spice. Cover and blend on high speed until smooth and creamy. Add pie chunks; cover and blend until smooth, stopping blender to scrape down sides if necessary.
  • Pour into 2 glasses; top with sweetened whipped cream and garnish with cinnamon stick. Serve immediately.

Nutrition Facts : Calories 310, Carbohydrate 36 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 serving, Sodium 140 mg, Sugar 27 g, TransFat 1/2 g

BRANDIED PUMPKIN PIE



Brandied Pumpkin Pie image

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). If you bake the pie a day ahead, keep it covered at room temperature until serving time - the refrigerator wreaks havoc on the crust. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)

Provided by Melissa Clark

Categories     pies and tarts, times classics, dessert

Time 2h

Yield 8 servings

Number Of Ingredients 14

1 1/4 cups all-purpose flour (150 grams)
1/4 teaspoon fine sea salt
10 tablespoons (141 grams) unsalted butter (1 1/4 sticks), preferably a high-fat, European style, chilled and cubed
2 to 4 tablespoons ice water, as needed
1 3/4 cups squash or pumpkin purée (see note)
3 large eggs
1 cup heavy cream
3/4 cup dark brown sugar (160 grams)
2 tablespoons brandy
2 teaspoons ground ginger (4 grams)
1 1/2 teaspoons ground cinnamon (3 grams)
1/2 teaspoon kosher salt (3 grams)
1/4 teaspoon grated nutmeg
Pinch ground clove

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 27 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 267 milligrams, Sugar 22 grams, TransFat 1 gram

BRANDY PUMPKIN PIE MILKSHAKES



Brandy Pumpkin Pie Milkshakes image

Brandy adds a distinctive flavor to this pumpkin milkshake that's ready in 10 minutes.

Provided by Betty Crocker Kitchens

Categories     Beverage

Time 10m

Yield 2

Number Of Ingredients 7

2 cups vanilla ice cream, slightly softened
3 tablespoons brandy
2 tablespoons milk
1/4 teaspoon pumpkin pie spice or ground cinnamon
1/8 slice cold baked pumpkin pie, cut into chunks (from 9-inch pie)
Sweetened whipped cream, if desired
Cinnamon sticks, if desired

Steps:

  • In blender, place ice cream, brandy, milk and pumpkin pie spice. Cover and blend on high speed until smooth and creamy. Add pie chunks; cover and blend until smooth, stopping blender to scrape down sides if necessary.
  • Pour into 2 glasses; top with sweetened whipped cream and garnish with cinnamon stick. Serve immediately.

Nutrition Facts : Calories 350, Carbohydrate 34 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 serving, Sodium 130 mg, Sugar 25 g, TransFat 1/2 g

BRANDIED PUMPKIN PIE



Brandied Pumpkin Pie image

Provided by My Food and Family

Categories     Recipes

Time 5h15m

Number Of Ingredients 20

2 eggs, slightly beaten
1 can (15-ounce) pumpkin
1 can (12-ounce) evaporated milk (1-1/2 cups)
2/3 cup packed brown sugar
2 tablespoons cognac or other brandy
1/4 teaspoon salt
2 teaspoon s ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Sweetened whipped cream (see below)
Chopped crystallized ginger
Pastry for Single-Crust Pie:
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
tablespoons 4 to 5 water
Sweetened Whipped Cream:
1 cup well-chilled whipping cream
1 tablespoon granulated sugar

Steps:

  • 1. Preheat oven to 375 degrees F. Prepare pastry; set aside.
  • 2. Whisk together eggs, pumpkin, evaporated milk, brown sugar, brandy, salt, cinnamon, ginger, cloves, and nutmeg in a large bowl until combined. Pour into pie shell. Cover edge of pie with foil.
  • 3. Bake in the preheated oven for 25 minutes. Remove foil. Bake 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage. Serve wedges of pie with Sweetened Whipped Cream; sprinkle with crystallized ginger.
  • Pastry for Single-Crust Pie: Stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt in a mixing bowl. Cut in 1/3 cup shortening until pieces are the size of small peas. Sprinkle 4 to 5 tablespoons water, 1 tablespoon at a time, over mixture, gently tossing with a fork between additions and pushing mixture to side of bowl. (Add only enough water to moisten all of the mixture.) Form dough into a ball. Roll dough on a lightly floured surface to form a 12-inch-diameter circle. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. To build up the edge of the pastry, trim it to 1/2-inch beyond edge of pie plate; fold under. Flute edge as desired. Do not prick pastry.
  • Sweetened Whipped Cream: Place a medium mixing bowl and beaters in the freezer for at least 30 minutes. Combine 1 cup well-chilled whipping cream and 1 tablespoon granulated sugar in the bowl, and beat with an electric mixer or rotary beater on high speed until cream holds soft peaks.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BRANDIED PUMPKIN PIE



Brandied Pumpkin Pie image

This is the best pumpkin pie I have ever had. All you have to do is try it once and you're sure to be hooked, just like my family is. I found this recipe a few years ago, and we have enjoyed it ever since! Serve with whipped topping.

Provided by Lois

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h5m

Yield 8

Number Of Ingredients 11

2 prepared, unbaked pie crust, thawed
2 eggs, slightly beaten
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
⅔ cup brown sugar
¼ cup brandy
¼ teaspoon salt
2 tablespoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Whisk together the eggs, pumpkin, milk, brown sugar, brandy, salt, cinnamon, ginger, cloves, and nutmeg in a large bowl until smooth. Pour the mixture into the pie crusts. Cover the outside edge of each pie with aluminum foil.
  • Bake in preheated oven for 25 minutes; remove foil. Continue to bake until a knife inserted near the center of a pie comes out clean, about 25 minutes more.
  • Cool completely on a wire rack before serving. Store unused portion in refrigerator.

Nutrition Facts : Calories 422.5 calories, Carbohydrate 49.4 g, Cholesterol 54.6 mg, Fat 19.9 g, Fiber 4.2 g, Protein 8.1 g, SaturatedFat 6.4 g, Sodium 506.1 mg, Sugar 24.5 g

BRANDIED PUMPKIN PIE



Brandied Pumpkin Pie image

Categories     Dessert     Bake     Thanksgiving     Cognac/Armagnac     Pumpkin     Gourmet

Number Of Ingredients 12

1 1/2 recipes pâte brisée
an egg wash made by beating 1 large egg yolk with 1 teaspoon water
2 cups canned solid-pack pumpkin
2/3 cup firmly packed light brown sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup heavy cream
2/3 cup milk
2 large eggs
1/4 cup Cognac or other brandy
ginger whipped cream as an accompaniment

Steps:

  • Roll out three fourths of the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6-cup capacity) pie plate, and trim the edge, leaving a 1/2-inch overhang. Fold the overhang under the dough flush with the edge of the pie plate and with a sharp knife make 1/2-inch-long cuts at 3/4-inch intervals all the way around the edge of the shell. Turn every other section of the dough in toward the center of the shell to form a decorative edge and chill the shell for 30 minutes.
  • Roll out the remaining dough 1/8 inch thick on the lightly floured surface and with a 3-inch leaf-shaped cutter cut out 3 leaves. Transfer the pastry leaves to a baking sheet, score them lightly with the back of a knife to form veins, and chill them for 15 minutes, or until they are firm. Brush the leaves lightly with some of the egg wash and bake them in the middle of a preheated 375°F. oven for 12 to 15 minutes, or until they are golden. Transfer the leaves to a rack and let them cool completely.
  • In a bowl whisk together the pumpkin, the brown sugar, the cinnamon, the ginger, the salt, the heavy cream, the milk, the eggs, and the Cognac until the filling is smooth and pour the filling into the shell. Brush the edge of the shell lightly with some of the remaining egg wash if desired and bake the pie in the middle of a preheated 375°F. oven for 1 hour, or until the filling is set but the center still shakes slightly. (The filling will continue to set as the pie cools.) Transfer the pie to a rack and let it cool completely. Garnish the pie with the pastry leaves just before serving and serve it with the ginger whipped cream.

BRANDIED PUMPKIN PIE FILLING



Brandied Pumpkin Pie Filling image

Make and share this Brandied Pumpkin Pie Filling recipe from Food.com.

Provided by NavyWifenMom

Categories     Pie

Time 1h20m

Yield 1 pie

Number Of Ingredients 11

1 egg yolk
1 teaspoon water
2 cups canned solid-pack pumpkin
2/3 cup light brown sugar, firmly packed
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup heavy cream
2/3 cup milk
2 large eggs
1/4 cup cognac or 1/4 cup other brandy

Steps:

  • Preheat oven to 375 degrees.
  • In a bowl whisk together pumpkin, brown sugar, cinnamon, ginger, salt, heavy cream, milk, eggs, and Cognac until the filling is smooth.
  • Pour filling into shell/crust of your choosig. Brush the edge of the shell lightly with egg wash if desired and bake in the middle of a preheated 375°F oven for 1 hour, or until filling is set but the center still shakes slightly. (The filling will continue to set as the pie cools.)
  • Transfer pie to a rack and let cool completely.
  • Garnish with ginger whipped cream.

Nutrition Facts : Calories 1859.5, Fat 109.6, SaturatedFat 63.9, Cholesterol 960.6, Sodium 2720.3, Carbohydrate 202.9, Fiber 16.9, Sugar 158.6, Protein 31

BRANDY PUMPKIN PIE



BRANDY PUMPKIN PIE image

Categories     Egg     Dessert     Bake     Thanksgiving     Quick & Easy

Yield 2 Pies

Number Of Ingredients 11

2 prepared, unbaked pie crust, thawed
2 eggs, slightly beaten
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
2/3 cup brown sugar
1/4 - 1/2 cup brandy
1/4 teaspoon salt
2 tablespoons ground cinnamon
1 - 1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Steps:

  • 1. Preheat oven to 375 degrees F (190 degrees C). 2. Whisk together the eggs, pumpkin, milk, brown sugar, brandy, salt, cinnamon, ginger, cloves, and nutmeg in a large bowl until smooth. Pour the mixture into the pie crusts. Cover the outside edge of each pie with aluminum foil. 3. Bake in preheated oven for 25 minutes; remove foil. Continue to bake until a knife inserted near the center of a pie comes out clean, about 25 minutes more.

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