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

Name: 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

www.americastestkitchen.com

Our pumpkin pie recipe is a trusty Thanksgiving classic, sporting a crisp crust & perfect filling. We like serving our pie with brandied whipped cream.

Keywords

Desserts or Baked Goods
Vegetarian
Dessert Pies
Thanksgiving
Holiday

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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