BRANDIED PUMPKIN PIE

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Brandied Pumpkin Pie image

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. But feel free to amp up the cinnamon and ginger if you like a spicier slice. The brandy is optional, and if you'd rather not use it, you can leave it out (or substitute another spirit; bourbon is excellent). If you bake the pie a day ahead, keep it covered at room temperature until serving time - the refrigerator wreaks havoc on the crust. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)

Provided by Melissa Clark

Categories     pies and tarts, times classics, dessert

Time 2h

Yield 8 servings

Number Of Ingredients 14

1 1/4 cups all-purpose flour (150 grams)
1/4 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 3/4 cups squash or pumpkin purée (see note)
3 large eggs
1 cup heavy cream
3/4 cup dark brown sugar (160 grams)
2 tablespoons brandy
2 teaspoons ground ginger (4 grams)
1 1/2 teaspoons ground cinnamon (3 grams)
1/2 teaspoon kosher salt (3 grams)
1/4 teaspoon grated nutmeg
Pinch ground clove

Steps:

  • Make the crust: In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet. On a lightly floured surface, gather the dough into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
  • On a lightly floured surface, roll out dough to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes.
  • While the dough chills, heat oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 20 minutes; remove foil and weights and bake until pale golden, 5 to 7 minutes more. Cool on rack until needed.
  • Lower oven temperature to 325 degrees. In a large bowl, whisk together the pumpkin purée, eggs, cream, dark brown sugar, brandy, ginger, cinnamon, 1/2 teaspoon salt, the nutmeg and clove. Pour mixture into the cooled pie shell. Transfer pie to a large baking sheet. Bake until crust is golden and center jiggles just slightly when shaken, 50 to 60 minutes. Cool completely before serving.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 27 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 267 milligrams, Sugar 22 grams, TransFat 1 gram

killer ping
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This pie is a bit too sweet for my taste, but it's still very good.


Fahima Rahman
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I'm not a huge fan of pumpkin pie, but I really enjoyed this one. The brandy flavor is subtle but it really adds something special.


Jannat khokhar
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This pie is the perfect way to end a Thanksgiving dinner. It's rich, decadent, and absolutely delicious.


Valon Sylaj
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I'm not sure about the brandy in this pie. I think it might be a bit too much for my taste.


op ROHAN
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This pie is a bit pricey to make, but it's worth every penny. The ingredients are high-quality and the results are simply amazing.


Mariam Anderson
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I love the combination of brandy and pumpkin in this pie. It's a unique and delicious flavor that I've never had before.


Gloria Thompson
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This pie is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.


Shimelis Chefo
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I'm not a big fan of brandy, but I still enjoyed this pie. The filling was smooth and creamy, and the crust was flaky and buttery.


Mdmehedihasan Samiul
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This pie is a bit time-consuming to make, but it's worth the effort. The results are simply stunning.


Umar King
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I made this pie for a potluck and it was a huge hit. Everyone raved about how delicious it was.


tanver shova
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I followed the recipe exactly and my pie turned out perfectly. It was so good that I ate two pieces in one sitting.


Bediako Josephine
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This pie is a must-try for any pumpkin pie lover. The brandy adds a unique and delicious flavor that really sets it apart from other pumpkin pies.


Tayyab mehmood Tayyab mehmood
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This pie was a disappointment. The crust was tough and the filling was bland. I won't be making this recipe again.


Jamil Allen
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I'm not a huge fan of pumpkin pie, but this one was really good. The brandy added a nice touch and the crust was perfectly flaky.


Rayyan Jamal
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The brandy flavor was subtle but definitely there. I liked the contrast between the sweet filling and the slightly boozy crust.


kanban PGCL
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This pie was a bit too boozy for my taste, but the rest of my family loved it. The filling was really smooth and creamy.


Kashaf Ali
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I've made this pie several times and it always turns out great. The crust is flaky and the filling is rich and flavorful. I love that it's not too sweet.


Di eo Lebona
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This pie was a hit at our Thanksgiving dinner! The brandy added a delicious depth of flavor and the pumpkin filling was perfectly smooth and creamy. I would definitely make this pie again.