Pumpkin Pie with Brandied Whipped Cream

Pumpkin Pie with Brandied Whipped Cream

Ingredients

  • Pumpkin Pie with Brandied Whipped Cream
  • Pie Crust
  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon granulated sugar
  • 10 tablespoons butter (1 1/4 sticks), chilled and cut into 1/4-inch pats
  • 3 tablespoons ice water
  • Pumpkin Filling
  • 2 cups plain pumpkin puree (16 ounces)
  • 1 cup packed dark brown sugar
  • 1 teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon fresh grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2/3 cup heavy cream
  • 2/3 cup evaporated milk
  • 2 teaspoons vanilla
  • 4 large eggs, at room temperature, lightly whisked
  • Brandied Whipping Cream
  • 1 1/3 cups heavy cream (cold)
  • 3 tablespoons powdered sugar
  • 1 tablespoon brandy (optional)
  • 2 teaspoons vanilla

Instructions

For pie dough: Mix flour, salt, and sugar in a food processor fitted with steel blade. Scatter butter over dry ingredients and pulse until mixture resembles cornmeal, 7 to 12 seconds. Drizzle water over flour mixture and pulse until the dough forms a ball. Gather dough and form into a flattened disk crimping the edges to make them smooth and wrap in plastic. Refrigerate for at least 30 minutes. (Can be refrigerated for 2 days or, if sealed airtight in a plastic bag, or frozen for up to 6 months.)

Generously sprinkle a 2-foot square work area with flour. Remove dough from wrapping and place disk in center; dust top with flour. (If it has been chilled for more than 1 hour, let dough stand until it gives slightly when pressed, 5 to 10 minutes.) Roll dough in all directions, from center to edges, rotating a quarter turn and strewing flour underneath as necessary after each stroke. Flip disk over when it is 9 inches in diameter and continue to roll (but don’t rotate) in all directions, until it is 13 to 14 inches in diameter and just under 1/8 inch thick.

Gently roll the dough around the rolling pin and gently set on side of Pyrex pie plate measuring 9- to 9 1/2-inches and roll dough across top. Carefully press dough onto bottom and sides of pie plate and allow excess dough to drape over pan lip. With one hand, pick up edges of dough; use index finger of other hand to press dough around pan bottom. Use your fingertips to press dough against pan walls. Trim dough overhanging the pan to an even 1/2-inch all around.

Tuck overhanging dough back under itself so folded edge is flush with edge of pan lip. Press double layer of dough with your fingers to seal, then bend up at a 90-degree angle and flute by pressing thumb and index finger about 1/2-inch apart against outside edge of dough, then using index finger (or knuckle) of other hand to poke a dent through the space. Repeat procedure all the way around.

Refrigerate for 20 minutes (or freeze for 5 minutes) to firm dough shell or refrigerate until ready to bake.

Adjust oven rack to lowest position and heat oven to 350 degrees.

Pumpkin filling: In a large bowl, add all pumpkin filling ingredients and with an electric mixer, mix until well incorporated.

Pour filling into pie shell. Place pie in oven on lowest rack and bake until filling is puffed, dry looking, and lightly cracked around edges, and center wiggles like gelatin when pie is gently shaken, about 40-50 minutes. Cool on a wire rack for at least 1 hour.

Whipping Cream

In a large bowl, beat cream at medium speed to soft peaks. Add powdered sugar and brandy or vanilla. Beat to stiff peaks. Accompany each wedge of pie with a dollop of whipped cream.

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