Decadent Brandied Pumpkin Pie
A show-stopping pumpkin pie infused with the warmth of brandy and spiced to perfection. This recipe is perfect for fall gatherings or a special occasion.
Equipment Needed
- Baking sheet
- Food Processor
- Pie plate
- Whisk
Ingredients
- 150.00 gramsAll-Purpose Flour(Ensure it's gluten-free if needed)
- 0.25 teaspoonFine Sea Salt
- 141.00 gramsUnsalted Butter(Cold, cubed)
- 2.00 tablespoonsIce Water(Add gradually)
- 375.00 gramsPumpkin Puree(Freshly made or canned)
- 3.00 piecesLarge Eggs
- 240.00 mlHeavy Cream(Full-fat for best flavor)
- 160.00 gramsDark Brown Sugar
- 2.00 tablespoonsBrandy(Adjust to taste)
- 4.00 gramsGround Ginger
- 3.00 gramsGround Cinnamon
- 3.00 gramsKosher Salt
- 0.25 teaspoonNutmeg
- 0.05 teaspoonGround Clove
Instructions
Combine flour and salt in a food processor. Pulse until combined. Add butter and pulse until crumbly. Gradually add ice water, pulsing until dough comes together.
Estimated time: 5 minutes
Form dough into a disk, cover, and refrigerate for at least 1 hour.
Estimated time: 60 minutes
Roll out dough, transfer to a 9-inch pie plate, crimp edges, and prick bottom with a fork.
Estimated time: 10 minutes
Chill crust for 30 minutes. Preheat oven to 375°F (190°C). Line crust with foil and fill with pie weights. Bake for 20 minutes, remove foil and weights, and bake until golden.
Estimated time: 25 minutes
Reduce oven temperature to 325°F (165°C). Whisk together pumpkin puree, eggs, cream, brown sugar, brandy, spices, and salt in a bowl.
Estimated time: 5 minutes
Pour mixture into the cooled pie shell. Transfer to a baking sheet.
Estimated time: 2 minutes
Bake for 50-60 minutes, or until crust is golden and center jiggles slightly.
Estimated time: 60 minutes
Cool completely before serving.
Estimated time: 30 minutes
Garnish with a sprinkle of powdered sugar or a dollop of whipped cream (dairy-free option available).
Estimated time: 5 minutes
Serve warm or at room temperature.
Estimated time: 5 minutes