Brown Sugar & Sour Cream Pumpkin Pie

Ingredients

• ¼ tsp. table salt
• 2 large eggs plus 2 egg yolks
• 15-oz. can (about 1-¾ cups) pure solid-pack pumpkin (not pumpkin pie filling)
• 3-½ oz. (7 Tbs.) cold unsalted butter, cut into ½-inch pieces
• 1 tsp. ground cinnamon
• 1 Tbs. brandy
• ½ cup half-and-half
• + 13 more ingredients
• • ¾ cup whipping cream
  • ¾ oz. (1-½ Tbs.) cold vegetable shortening, cut into ½-inch pieces
  • 5 oz. (1 cup plus 2 Tbs.) all-purpose flour
  • ½ cup packed light brown sugar
  • Pinch table salt
  • ¼ tsp. granulated sugar
  • 1-½ Tbs. ice-cold water
  • Pinch ground cloves
  • ½ tsp. ground ginger
  • Pinch ground white pepper
  • ¼ cup sour cream
  • ¼ cup sour cream
  • 2 Tbs. light brown sugar

Whisk the flour, salt, and sugar in the bowl of a stand mixer or in a mixing bowl. In the stand mixer (use the paddle attachment and gradually increase from low to medium speed) or in the bowl by hand with a pastry blender, cut the butter into the flour until the butter starts breaking into small...

View full recipe at Fine Cooking