Bake a Pumpkin Pie with Crisp Crust, Custardy Filling | America's Test Kitchen

Ingredients

• 1 1/4 cups unbleached all-purpose flour , measured by dip-and-sweep
• 1/2 teaspoon table salt
• 1/2 teaspoon granulated sugar
• 10 tablespoons unsalted butter (1 1/4 sticks), chilled and cut into 1/4-inch pats
• 3 - 3 1/2 tablespoons ice water
• 2 cups plain pumpkin puree (16 ounces/454 grams), canned or fresh
• 1 cup packed dark brown sugar
• 2 teaspoons ground ginger
• 1 teaspoon fresh grated nutmeg
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 2/3 cup heavy cream
• 2/3 cup milk
• 4 large eggs
• 1 1/3 cups heavy cream (cold)
• 3 tablespoons confectioners' sugar
• 1 tablespoon brandy