Sugar And Spice Pumpkin Pie

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 (9 inch) unbaked deep dish pie shells
• 15 ounces pumpkin puree
• 2 large eggs
• 1 large egg yolk
• 1 cup heavy cream
• 1 tablespoon brandy
• 3/4 cup lightly packed light brown sugar
• 1 teaspoon ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/8 teaspoon greshly grated nutmeg
• 1/8 teaspoon fresh ground black pepper
• 1/8 teaspoon ground cloves

Recipe

• 1 place unbaked pie crust in 9" deep dish pie plate, trimming overhang and crimping. chill in refrigerator at least 30 minutes or up to overnight.
• 2 position rack in center of oven and preheat oven to 400 degrees.
• 3 line chilled pie shell with parchment paper and fill with dried beans or pie weights. bake until the sides have just set and look dry, 16-20 minutes. remove weights and parchment and bake until the edges are light golden and the bottom is pale and completely dry, about 5 minutes. let crust cool completely on a wire rack before filling.
• 4 reduce oven heat to 325 degrees.
• 5 in a large bowl, whisk the pumpkin, eggs, egg yolk, cream, and brandy.
• 6 in a small bowl, mix the brown sugar, ginger, cinnamon, salt, nutmeg, pepper, and cloves. whisk the sugar mixture into the pumpkin mixture.
• 7 pour the pie filling into the cooled pie crust. bake until the pie is set around the outside but still slightly wet and jiggly in the center, about 1 hour. let the pie cool completely on a wire rack and then refrigerate at least 2 hours and up to 2 days before serving.
• 8 serve with brandied ginger cream: whip 1 cup heavy cream with an electric mixer on medium-high speed until it forms very soft peaks, about 2 minutes. add 2 tablespoons packed light brown sugar, 1 teaspoon ground ginger, and 1 teaspoons of brandy and continue whipping until it forms medium-firm peaks, about 30 seconds longer.