Brandied Pumpkin Pie Recipe

Name: Brandied Pumpkin Pie Recipe
Ingredients: 1 ¼ cups all-purpose flour (150 grams); ¼ teaspoon fine sea salt; 10 tablespoons (141 grams) unsalted butter (1 1/4 sticks), preferably a high-fat, European style, chilled and cubed; 2 to 4 tablespoons ice water, as needed; 1 ¾ cups squash or pumpkin purée (see note); 3 large eggs; 1 cup heavy cream; ¾ cup dark brown sugar (160 grams); 2 tablespoons brandy; 2 teaspoons ground ginger (4 grams); 1 ½ teaspoons ground cinnamon (3 grams); ½ teaspoon kosher salt (3 grams); ¼ teaspoon grated nutmeg; Pinch ground clove

"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..."

INGREDIENTS

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1 ¼ cups all-purpose flour (150 grams)

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¼ teaspoon fine sea salt

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10 tablespoons (141 grams) unsalted butter (1 1/4 sticks), preferably a high-fat, European style, chilled and cubed

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2 to 4 tablespoons ice water, as needed

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1 ¾ cups squash or pumpkin purée (see note)

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3 large eggs

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1 cup heavy cream

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¾ cup dark brown sugar (160 grams)

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2 tablespoons brandy

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2 teaspoons ground ginger (4 grams)

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1 ½ teaspoons ground cinnamon (3 grams)

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½ teaspoon kosher salt (3 grams)

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¼ teaspoon grated nutmeg

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Pinch ground clove

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