brandied-pumpkin-pie-200x150.jpgHow many thanks are any of us about to give for the new 70-hour workweek and the healthcare crisis? The Pilgrims may have been grateful for a little corn on the cob but life is a lot more complicated now. First, you can’t get an island for $24 anymore, even one without insulation. Second, well, there are a lot of seconds. We won’t go into them. But after having eaten way too much Thanksgiving dinner, the only thing left is to keep on eating and try not to think about having to squish into your work clothes on Monday. Talk about the definition of “turkey.” For this reason the Penelope Pumpkin Pie adds brandy and sage to the super creamy filling because they induce forgetfulness. Penelope didn’t make this up. Brandy and sage were the “subtle essences” Gutrune gave Siegfried so he wouldn’t remember he loved Brynhilde. Besides, the brandy brings out the cinnamon and nutmeg. Not enough to impair your driving, but it might help you get past how much you’ve just eaten.

Preheat the oven to 450°

Penelope’s Ultimate Pie Crust (single crust)

Filling:

  1. 2 cups pumpkin
  2. ¾ cup brown sugar
  3. 1 ¼ teaspoon cinnamon
  4. ¾ tsp nutmeg
  5. ½ teaspoon sage
  6. 4 tbs brandy
  7. 1/3 tsp ginger
  8. ½ tsp salt
  9. 2 eggs, slightly beaten
  10. 1 ¾ cups milk
  11. 1 cup cream

If raw pumpkin doesn’t intimidate you, cut a raw one into medium/small pieces, then peel, steam, drain, mash, and put through a strainer. On the other hand, if you don’t feel compelled to assault Mr. Pumpkin Head, it’s perfectly acceptable to buy it in a can. Whichever you decide, combine the prepared pumpkin with the rest of the ingredients and blend until smooth.

Pour the filling into the piecrust

Bake 10 minutes at 450°

Lower the heat to 300°; bake another 45 minutes, or until it’s firm

Brandied Whipped Cream

You can leave the brandy out of the pie and put it in the whipped cream instead. If you’d rather have the whipped cream plain, substitute 1 tablespoon vanilla for the brandy.

  1. 1 pint heavy cream
  2. 1 tbs confectioner’s sugar
  3. 1 ½ tbs brandy

Whip the cream, slowly adding the sugar and brandy as the cream thickens

Whip until it’s fluffy but not stiff

When the pie is cool, spread with the whipped cream

Enjoy it.Regret it.Go to the gym

Penelope’s been making this recipe for so long, she forgot where she found it. If it’s yours, post a response here and tell her before you call your legal department.