Brown Sugar & Sour Cream Pumpkin Pie

Brown Sugar & Sour Cream Pumpkin Pie
Photo by Scott Phillips

Ingredients

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

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

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