PSA for next year: the NYT brandied pumpkin pie is awesome

[Anonymous]

Awesome pumpkin pie. But it needs about 75-80 minutes to cook, not 50-60 as in the recipe.

[Anonymous]

I will never abandon Libby’s recipe.

[Anonymous]

Gift the recipe, please!

[Anonymous]

https://cooking.nytimes.com/recipes/1015413-brandied-pumpkin-pie?unlocked_article_code=1.dk4.sAaR.TtyZWnUXxxpv&smid=ck-recipe-iOS-share

[Anonymous]

Anonymous wrote:https://cooking.nytimes.com/recipes/1015413-brandied-pumpkin-pie?unlocked_article_code=1.dk4.sAaR.TtyZWnUXxxpv&smid=ck-recipe-iOS-share

So a splash of brandy instead of vanilla extract? No offense, but that's not exactly a groundbreaking alteration. I'm assuming the butter crust is what makes this because people are so used to the awful palm oil crusts found in grocery stores.

[Anonymous]

Anonymous wrote:https://cooking.nytimes.com/recipes/1015413-brandied-pumpkin-pie?unlocked_article_code=1.dk4.sAaR.TtyZWnUXxxpv&smid=ck-recipe-iOS-share

Thanks!

[Anonymous]

Anonymous wrote:Awesome pumpkin pie. But it needs about 75-80 minutes to cook, not 50-60 as in the recipe.

To reduce cooking time, you can simmer the pumpkin, spices, and sugar on the stove top for about 15 minutes before mixing in the cream and eggs. This is one of the top ranked comments on the recipe