Bay’s Brandied Pumpkin Pie Recipe

(Excerpted from “The Fort Restaurant Cookbook”) 

Proprietress of The Fort, Holly Kinney, keeps her mother’s recipe for brandied pumpkin pie close to her heart. Since first making it in 1960, Bay Arnold claimed this was the best pumpkin pie she had ever eaten, and went on to make it every year for Thanksgiving.  

Treat your guests this holiday season to The Fort’s twist on a traditional American classic.  

(Makes two 9-in. Pies)

Ingredients: 

• 1 c. pumpkin 

• 1 (8-oz.) can evaporated milk or 1 c. heavy cream 

• 1 c. sugar 

• 3 large eggs, slightly beaten 

• 4 tbsp. brandy 

• 1 tsp. grated nutmeg 

• 1 tsp. ground cinnamon 

• ¾ tsp. ground ginger 

• ¾ tsp. salt 

• ¼ tsp. ground mace 

• 2 (9-in.) frozen pie crusts 

Directions: 

1. Place a baking sheet on the middle rack of the oven. Preheat the oven to 375°F.  

2. Prepare the pie dishes by placing the frozen pie crusts into each dish. 

3. In a mixing bowl, whisk together the pumpkin, cream, sugar, eggs, brandy, nutmeg, cinnamon, ginger, salt and mace.  

4. Pour the pumpkin filling into the pie crusts. 

5. Reduce the oven temperature to 350°F. Bake the pies on the baking sheet for about 45 minutes, or until the crust is golden brown and the filling no longer shakes in the center.