“From Fine Cooking magazine.”
READY IN:
2hrs
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Place unbaked pie crust in 9" deep dish pie plate, trimming overhang and crimping. Chill in refrigerator at least 30 minutes or up to overnight.
  2. Position rack in center of oven and preheat oven to 400 degrees.
  3. Line chilled pie shell with parchment paper and fill with dried beans or pie weights. Bake until the sides have just set and look dry, 16-20 minutes. Remove weights and parchment and bake until the edges are light golden and the bottom is pale and completely dry, about 5 minutes. Let crust cool completely on a wire rack before filling.
  4. Reduce oven heat to 325 degrees.
  5. In a large bowl, whisk the pumpkin, eggs, egg yolk, cream, and brandy.
  6. In a small bowl, mix the brown sugar, ginger, cinnamon, salt, nutmeg, pepper, and cloves. Whisk the sugar mixture into the pumpkin mixture.
  7. Pour the pie filling into the cooled pie crust. Bake until the pie is set around the outside but still slightly wet and jiggly in the center, about 1 hour. Let the pie cool completely on a wire rack and then refrigerate at least 2 hours and up to 2 days before serving.
  8. Serve with Brandied Ginger Cream: Whip 1 cup heavy cream with an electric mixer on medium-high speed until it forms very soft peaks, about 2 minutes. Add 2 tablespoons packed light brown sugar, 1 teaspoon ground ginger, and 1 teaspoons of brandy and continue whipping until it forms medium-firm peaks, about 30 seconds longer.

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