Cooking with Ceci: Wicked pumpkin pie perfect for Halloween

Wicked pumpkin pie gets a kick with brandy. (Photo by Ceci Martinez)

Wicked pumpkin pie gets a kick with brandy.
(Photo by Ceci Martinez)

Commentary by Ceci Martinez


Welcome autumn with it intense fall colors and the beautiful pumpkins! Wicked Pumpkin Pie is our favorite Halloween treat in our family! This yummy pie is a breeze to make and it is so wicked that it won’t sit for too long on your kitchen table!!

Note: Did you know that the word “pumpkin” comes from the Greek “pepon”, which means “large melon.” The French changed it to “pompon.” The British converted it to “pumpion”, which eventually became “pumpkin” for the American Colonists. While the origins of the word might have traveled continents, the pumpkin is native to North America.



3/4 cup milk

3 large eggs

2 tablespoon unsalted melted butter

1 cup brown sugar

3/4 teaspoon salt

2 teaspoons ginger

1/4 teaspoon cloves

2 teaspoons cinnamon

1 teaspoon nutmeg

1 1/2 cup canned plain pumpkin puree

corn meal

1 1/3 cup heavy cream, cold

2 tablespoons confectioner sugar

1 tablespoon brandy (optional)


In a blender, combine the first 9 ingredients on high speed. Add canned pumpkin and blend on medium speed. In the meantime prepare glass pie pan. Rub pan pie with butter. Shake in dry corn meal; swirl to contact all butter. Turn pie pan upside down and tap, so excess cornmeal falls out . Pour pumpkin mix into prepared pie pan. Bake at 350F for 50 minutes or until knife comes out clean. Let it cool on a wire rack. For whipped cream, beat cream at medium speed to soft peaks, gradually add confectioner sugar then brandy. Beat to stiff peaks. Accompany each wedge of pie with a dollop of whipped cream.