Spiked Pumpkin Pie Supreme

Yields 1 (9-inch) pie

1 (9-inch) pre-made pie shell or graham cracker pie shell (see recipe: Single-crust Pie Pastry or Graham Cracker Pie Shell)

1½ cups unsweetened pure pumpkin puree  

1 (3-ounce) package cream cheese

½ cup granulated sugar

½ cup brown sugar

1 large egg (beaten)

2 tablespoons butter (melted)

½ cup sweetened condensed milk

½ cup brandy

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground allspice

¼ teaspoon ground cloves

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon salt

Whipped cream topping (optional - see recipe: Fresh Whipped Cream)

 

1. Preheat oven to 325° F.
2. In a bowl, combine pumpkin puree, cream cheese, both sugars, egg, butter, sweetened condensed milk, brandy, vanilla extract, spices, and salt. Blend until smooth. Pour filling into pie shell.
3. On bottom oven rack, place a shallow pan of water to help prevent pie from cracking. Place pie in center of middle oven rack. Bake at 325° F for approximately 50-60 minutes. Note: To prevent pie crust from getting overly browned, cover edges with aluminum foil.
4. Place on a wire rack and allow pie to cool before serving. If desired, top each slice with a dollop of whipped cream.