Redwood Hill Farm owner Jennifer Lynn Bice likes to make this lighter version of the classic southern pumpkin pie. In this recipe, she uses our plain goat milk kefir in place of the usual heavy cream or evaporated milk. Modified from a recipe in “The Heritage of Southern Cooking”, by Camille Glenn. Makes one pie.
Old-Fashioned Brandied Pumpkin Pie with Goat Milk Kefir
This recipe has become a hit at our family Thanksgiving dessert table. The custard, made with goat milk kefir, creates a delicious sweet and savory pie.
- 1 pie crust unbaked store-bought, or your favorite recipe
- 1 cup pumpkin puree fresh cooked
- 1 cup Redwood Hill Farm Goat Milk Kefir plain flavor
- 3 large egg(s)
- 3/4 cup brown sugar light
- 1 tsps cinnamon
- 1/2 tsp ginger ground
- 1/4 tsp cloves ground
- 1/2 tsp nutmeg freshly grated
- 1/8 cup brandy
- whipped cream
- Preheat Oven to 400°F.
- Line a 9 in. pie pan with the dough. Trim the edge. Cover with aluminum foil, and weigh it down with dried beans. Place in oven for approximately 15 min. Remove from oven; set aside to cool.
- Measure the pumpkin into a roomy bowl. Add the kefir and the eggs, and beat thoroughly with a whisk.
- Combine the sugar with the spices. Toss them together well, then beat them into the pumpkin mixture. Add the brandy, and mix thoroughly.
- Spoon the filling into the partially baked pie crust.
- Place the pie on the lower shelf of the oven and bake 8 minutes. Reduce the heat to 350°F and continue to bake until a knife inserted in the middle comes out clean, another 35 to 40 minutes. Serve warm or cold, with whipped cream.
- Course: Dessert
- Skill Level: Moderate