Servings: eight to ten.
It’s worth freshly grinding the spices for this rich and silky pie; they add a depth and vibrancy you just don’t get with the pre-ground variety.
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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 dough begins to come together in large clumps, about 7 pulses.you’ll still see some butter pieces. Shape the dough into a 1-inch-thick disk, wrap in plastic, and chill for at least 1 hour or up to overnight.
On a lightly floured surface, roll the dough into a circle 16 inches in diameter and 1/8 inch thick. Transfer to a 9-inch ceramic, metal, or glass pie plate, easing the dough into the bottom and sides and then gently pressing into place. For a traditional crimped edge, trim the overhanging dough to 1/2 inch from the edge of the plate. Fold the overhang under and crimp decoratively. To make the fancier edge decoration pictured below, check out our simple technique. Wrap and refrigerate for at least 30 minutes or up to overnight, or freeze for up to 2 weeks.
Heat the oven to 325°F. In a large bowl, whisk the pumpkin, eggs, egg yolk, cream, and brandy. In a small bowl, mix the brown sugar, ginger, cinnamon, salt, nutmeg, pepper, and cloves. Whisk the sugar mixture into the pumpkin mixture.
Pour the filling into the cooled piecrust. Bake until the pie is set around the outside but still slightly wet and jiggly in the center, about 1 hour. The filling will continue to set as it cools. Let the pie cool completely on a wire rack and then refrigerate for at least 2 hours and up to 2 days before serving.
Make Ahead Tips
You can make and freeze the crust up to 2 weeks ahead. The pie may be filled and baked up to 2 days ahead.
Pumpkin pie doesn't get better than this. Have made this several times, albeit with my favorite pie crust recipe. (Thank you,Pam Anderson.) Usually, I like to cook the custard about 5 minutes more than recommended, just my preference on more set pie. Didn't think I would like the brandied whipped cream so only tried it this last time. Thought whipped cream lightly sweetened with powdered sugar and vanilla would be preferable. Boy, was I wrong! The brandied, ginger whipped cream is truly a wonderful accompaniment. Try it!
This recipe has potential. I think the spices could have been increased a bit - otherwise, as written this recipe is not bad. I used canned pumpkin and a store bought crust, but the issue for me was the lack of spiciness. Of course, if you like your pumpkin pie a bit on the bland side, this may be perfect for you. I also believe you can add a bit more brandy. It really does compliment the pumpkin.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
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