The Best Pumpkin Pie

Name: The Best Pumpkin Pie
Yield: Serves 8
Ingredients: 1 1/4 cups, unbleached all-purpose flour, measured by dip-and-sweep; 1/2 teaspoon, table salt; 1/2 teaspoon, granulated sugar; 10 tablespoons, unsalted butter (1 1/4 sticks), chilled and cut into 1/4-inch pats; 3 - 3 1/2 tablespoons, ice water; 2 cups, plain pumpkin puree (16 ounces/454 grams), canned or fresh; 1 cup, packed dark brown sugar; 2 teaspoons, ground ginger; 1 teaspoon, fresh grated nutmeg; 2 teaspoons, ground cinnamon; 1/4 teaspoon, ground cloves; 1/2 teaspoon, table salt; 2/3 cup, heavy cream; 2/3 cup, milk; 4 , large eggs; 1 1/3 cups, heavy cream (cold); 3 tablespoons, confectioners' sugar; 1 tablespoon, brandy

Desserts or Baked Goods
Dessert Pies
Holiday
Thanksgiving

Appears in Cook's Illustrated November/December 1993, America's Test Kitchen TV

For the best of both worlds—pumpkin pie with a smooth, delicious filling and a crisp crust—precook both before baking.

SERVES 8

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