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Brandied Pumpkin Pie
Ingredients
  • subheading: FOR THE CRUST:
  • 1 ¼ cups all-purpose flour (150 grams)
  • ¼ teaspoon fine sea salt
  • 10 tablespoons (141 grams) unsalted butter (1 ¼ sticks), preferably a high-fat, European style, chilled and cubed
  • 2 to 4 tablespoons ice water, as needed
  • subheading: FOR THE FILLING:
  • 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
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