Pumpkin Pie

Directions

1. 1
   Soften at room temperature: One 10-ounce disk Tart and Pie Dough (page 174).
2. 2
   Roll out the dough into a 12-inch circle.
3. 3
   Line a 9-inch pie pan with the pastry.
4. 4
   Refrigerate for at least 1 hour.
5. 5
   Preheat the oven to 375F.
6. 6
   Prick the bottom all over with a fork.
7. 7
   Line the shell with a piece of foil or parchment paper and fill with a layer of dried beans reserved for this purpose (or other pie weights).
8. 8
   Bake in a 375F oven for 15 minutes, or until lightly golden around the edge.
9. 9
   Take the tart out of the oven; remove the foil and the weights.
10. 10
    Return to the oven and cook for another 5 to 7 minutes, until the tart is an even light golden brown.
11. 11
    Set aside to cool.
12. 12
    In a small saucepan whisk together: 1/4 cup cream, 2 teaspoons flour.
13. 13
    Heat the mixture over low heat until it comes to a boil and thickens.
14. 14
    Slowly whisk in: 3/4 cup cream.
15. 15
    Continue whisking until the mixture returns to a boil.
16. 16
    Remove from the heat.
17. 17
    In a medium bowl whisk together: 15 ounces (1 1/2 cups) pumpkin puree, 3 eggs.
18. 18
    In another bowl combine: 1/4 cup brown sugar, 1 tablespoon granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground ginger, 1/2 teaspoon salt, A pinch of fresh-ground black pepper.
19. 19
    Stir the sugar and spice mixture and the thickened cream into the pumpkin mixture.
20. 20
    Whisk in: 1 1/2 teaspoons brandy (optional).
21. 21
    Pour into the prebaked pie shell and bake for 45 to 50 minutes, until the center is almost set.
22. 22
    If the edges are browning too quickly, fit a ring of foil around the rim.
23. 23
    Let cool completely on a rack before cutting.