Sugar & Spice Pumpkin Pie with Brandied Ginger Cream

Sugar & Spice Pumpkin Pie with Brandied Ginger Cream
Photo by Scott Phillips

Ingredients

  • 15-oz. can pure pumpkin
  • 1/8 tsp. freshly ground black pepper
  • Pinch freshly ground cloves (or 1/8 tsp. pre-ground cloves)
  • 1 tsp. freshly ground cinnamon stick (or 1-½ tsp. pre-ground cinnamon)
  • 6-¾ oz. (1-½ cups) unbleached all-purpose flour
  • 5 oz. (10 Tbs.) cold unsalted butter, cut into 1-inch pieces
  • ½ tsp. table salt
  • + 12 more ingredients
    • 2 large eggs
    • 1 large egg yolk
    • 1 cup heavy cream
    • ¾ cup lightly packed light brown sugar
    • 1 tsp. brandy
    • 1 tsp. ground ginger
    • 2 Tbs. packed light brown sugar
    • 1 Tbs. brandy
    • 1 cup heavy cream
    • 1 tsp. ground ginger
    • ½ tsp. table salt
    • 1/8 tsp. freshly grated nutmeg

In a small bowl, stir the salt into 1/3 cup very cold water until dissolved. Put the flour in a food processor and scatter the butter on top. Pulse until the mixture forms large crumbs and some of the butter is in pieces the size of peas, about 8 pulses. Add the salt water and pulse until the dou...

View full recipe at Fine Cooking

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