BRANDIED PUMPKIN PIE
Pumpkin pie made with canned pumpkin is all well and good, but pumpkin pie made with fresh butternut squash purée is even better. Thin-skinned and easy to cut, butternut squash turns soft and velvety if you roast it, and a quick whirl in the food processor or a blender quickly reduces to it to a luscious purée. Here we've kept the seasonings on the light side to best showcase the character of the squash. But feel free to amp up the cinnamon and ginger if you like a spicier slice. The brandy is optional, and if you'd rather not use it, you can leave it out (or substitute another spirit; bourbon is excellent). If you bake the pie a day ahead, keep it covered at room temperature until serving time - the refrigerator wreaks havoc on the crust. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Provided by Melissa Clark
Categories pies and tarts, times classics, dessert
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the crust: In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet. On a lightly floured surface, gather the dough into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- On a lightly floured surface, roll out dough to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes.
- While the dough chills, heat oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 20 minutes; remove foil and weights and bake until pale golden, 5 to 7 minutes more. Cool on rack until needed.
- Lower oven temperature to 325 degrees. In a large bowl, whisk together the pumpkin purée, eggs, cream, dark brown sugar, brandy, ginger, cinnamon, 1/2 teaspoon salt, the nutmeg and clove. Pour mixture into the cooled pie shell. Transfer pie to a large baking sheet. Bake until crust is golden and center jiggles just slightly when shaken, 50 to 60 minutes. Cool completely before serving.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 27 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 267 milligrams, Sugar 22 grams, TransFat 1 gram
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Brendah Otienoh
[email protected]This pie was delicious! The brandy flavor was subtle but it really added to the overall flavor of the pie.
Katy Weiss
[email protected]This is my go-to pumpkin pie recipe. It's always a hit!
Caleb
[email protected]I made this pie for my friendsgiving party and everyone loved it. It was the perfect dessert to end the meal.
Olaoluwa Bamiji
[email protected]This pie is perfect for Thanksgiving or any other fall gathering.
MD kodom Ali
[email protected]I've never been a big fan of pumpkin pie, but this one changed my mind. It's so flavorful and delicious.
Annah Muskwe
[email protected]I love the brandy flavor in this pie. It really takes it to the next level.
Safe ZoneYT
[email protected]This pie is so easy to make and it's always a hit with my family and friends.
Darren Smith
[email protected]The crust was a little dry, but the filling was delicious.
Wali Shafeeq
[email protected]This was my first time making pumpkin pie and it turned out great! The recipe was easy to follow and the pie was delicious. I will definitely be making this again.
MAGAR YT
[email protected]I've made this pie several times and it's always a crowd-pleaser. The brandy adds a nice depth of flavor to the pumpkin, and the crust is always perfectly flaky.
KBrown
[email protected]This pie was a hit at our Thanksgiving dinner! The brandy and pumpkin flavors were perfectly balanced, and the crust was flaky and delicious. I'll definitely be making this again next year.