Pumpkin Pie with No-Shrink Crust | Williams Sonoma

Name: Pumpkin Pie with No-Shrink Crust | Williams Sonoma
Total time: 135 min
Ingredients: 3 Tbs. water; 2 tsp. cornstarch; 1 cup (5 oz./155 g) plus 2 Tbs. all-purpose flour, plus more for dusting; 2 tsp. sugar; 1/4 tsp. kosher salt; 10 Tbs. (1 1/4 sticks) (5 oz./150 g) cold salted butter, cut into 1/2-inch (12-mm) pieces; 2 Tbs. sour cream; 2 1/2 cups (20 oz./625 g) pumpkin puree (from about 1 1/2 cans, each 15 oz./470 g); 1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar; 1/2 cup (4 oz./125 g) granulated sugar; 1 Tbs. all-purpose flour; 1/2 tsp. kosher salt; 1 1/2 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/2 tsp. freshly grated nutmeg; 2 whole eggs plus 2 egg yolks; 1 cup (8 fl. oz./250 ml) heavy cream; 3 Tbs. bourbon; 2 Tbs. fresh lemon juice; 1 vanilla bean, split and seeds scraped, seeds reserved; <br> Whipped cream for serving

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Ingredients

3 Tbs. water
2 tsp. cornstarch
1 cup (5 oz./155 g) plus 2 Tbs. all-purpose flour, plus more for dusting
2 tsp. sugar
1/4 tsp. kosher salt
10 Tbs. (1 1/4 sticks) (5 oz./150 g) cold salted butter, cut into 1/2-inch (12-mm) pieces
2 Tbs. sour cream
2 1/2 cups (20 oz./625 g) pumpkin puree (from about 1 1/2 cans, each 15 oz./470 g)
1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar
1/2 cup (4 oz./125 g) granulated sugar
1 Tbs. all-purpose flour
1/2 tsp. kosher salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
2 whole eggs plus 2 egg yolks
1 cup (8 fl. oz./250 ml) heavy cream
3 Tbs. bourbon
2 Tbs. fresh lemon juice
1 vanilla bean, split and seeds scraped, seeds reserved
<br> Whipped cream for serving