• Filling:
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 5 large eggs
• 1 Tablespoon cinnam
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 3/4 teaspoon kosher salt
• 1 (15oz) can pumpkin puree
• 2 1/2 cups half-and-half
• 2 deep-dish, 9-inch, frozen pie shells or homemade pie crust
• Brandy whipped cream
• 1 cup whipping cream
• 2 Tablespoons sugar
• 3 Tablespoons brandy

Préparation

1. Preheat oven to 375 F with a rack set in the middle. In a bowl, whisk sugars, eggs, spices, salt, and pumpkin puree until smooth. Whisk in half and half.
2. Divide filling between pie shells and bake until a knife inserted in center comes out clean. About 45-55 minutes. Let cool.
3. Beat cream, sugar, and brandy with a mixer until light and fluffy. Chill in an airtight container up to 24 hours in advance.