Peachy Pumpkin Pie brings a fruity surprise to a familiar American dessert: sliced peaches soaked in brandy, tucked beneath a smooth pumpkin filling. This handwritten recipe uses canned peaches, prepared pumpkin pie mix, eggs, and evaporated milk, reflecting the convenience-minded baking found in many twentieth-century home kitchens. Its exact origin is unknown, but the combination feels right at home on a vintage holiday dessert table. The peaches add juicy sweetness, while their brandy soaking liquid flavors the pumpkin custard. A tall, fluted pastry edge holds the generous filling, and baking at two temperatures helps set it. Served completely cooled, each slice offers tender fruit, warmly spiced pumpkin, and flaky pastry in one unexpected pairing.
Ingredients
- 16 oz sliced peaches (1 can)
- ¼ cup brandy
- 1 pastry for one 10-inch single-crust pie
- 30 oz prepared pumpkin pie mix (1 can, sweetened and spiced)
- 2 eggs (slightly beaten)
- 5 ⅓ fl oz evaporated milk (1 small can, approximately ⅔ cup)
Instructions
Step 1: Drain and Soak the Peaches
- Drain the peaches thoroughly, reserving the syrup for another use.
- Place the peaches in a bowl and pour the brandy over them.
- Let stand while preparing the pastry and filling.
Step 2: Prepare the Pie Crust
- Preheat the oven to 425°F.
- Roll out the pastry and fit it into a 10-inch pie plate.
- Flute the edges high above the rim to help contain the filling.
- Leave the crust unbaked.
Step 3: Mix the Pumpkin Filling
- Combine the prepared pumpkin pie mix, slightly beaten eggs, and evaporated milk in a bowl.
- Drain the brandy from the peaches into the pumpkin mixture.
- Stir until well combined.
Step 4: Assemble the Pie
- Arrange the drained peach slices evenly in the unbaked crust.
- Pour the pumpkin filling over the peaches.
Step 5: Bake
- Bake at 425°F for 15 minutes.
- Reduce the oven temperature to 350°F.
- Continue baking for approximately 50 minutes, or until a knife inserted near the center comes out clean.
- If the pastry edges brown too quickly, cover them loosely with foil.
Step 6: Cool and Serve
- Transfer the pie to a wire rack.
- Cool completely before slicing.
- Refrigerate once cooled.
Tips
- Choose pumpkin pie mix: The card specifies sweetened, spiced pumpkin pie mix. Plain pumpkin purée is not a direct substitute.
- Drain the peaches well: Extra syrup can thin the custard and soften the bottom crust.
- Use a roomy pie plate: A deep 10-inch plate and high pastry edge help accommodate the generous filling.
- Avoid overfilling: If your plate is shallow, bake any extra filling separately in a small ovenproof dish.
- Use a baking sheet: Set the pie plate on a rimmed baking sheet to catch spills.
- Make it without brandy: Substitute ¼ cup peach juice or reserved peach syrup; the finished flavor will be sweeter and milder.
- Serve simply: A small spoonful of whipped cream complements both the pumpkin and peaches.
- Plan ahead: Bake the day before serving, cool, and refrigerate for easier slicing.
Nutrition
Calories: 285kcalCarbohydrates: 44gProtein: 5gFat: 9gSaturated Fat: 3.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 43mgSodium: 270mgPotassium: 230mgFiber: 3gSugar: 28gVitamin A: 7500IUVitamin C: 3mgCalcium: 75mgIron: 1.5mg