Sugar & Spice Pumpkin Pie with Brandied Ginger Cream
INGREDIENTS
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For the crust
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1/2 tsp. table salt
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6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
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5 oz. (10 Tbs.) cold unsalted butter, cut into 1-inch pieces
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For the filling
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15-oz. can pure pumpkin
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2 large eggs
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1 large egg yolk
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1 cup heavy cream
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1 Tbs. brandy
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3/4 cup lightly packed light brown sugar
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1 tsp. ground ginger
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1 tsp. freshly ground cinnamon stick (or 1-1/2 tsp. pre-ground cinnamon)
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1/2 tsp. table salt
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1/8 tsp. freshly grated nutmeg
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1/8 tsp. freshly ground black pepper
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Pinch freshly ground cloves (or 1/8 tsp. pre-ground cloves)
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For the cream
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1 cup heavy cream
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2 Tbs. packed light brown sugar
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1 tsp. ground ginger
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1 tsp. brandy
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