Pumpkin Pie with No-Shrink Crust

williams-sonoma.com

Gabriella

subheading: For the no-shrink pie dough:

3 Tbs. water

2 tsp. cornstarch

1 cup (5 oz./155 g) plus 2 Tbs. all-purpose flour, plus more for dusting

2 tsp. sugar

¼ tsp. kosher salt

10 Tbs. (1 ¼ sticks) (5 oz./150 g) cold salted butter, cut into ½-inch (12-mm) pieces

2 Tbs. sour cream

subheading: For the pumpkin pie filling:

2 ½ cups (20 oz./625 g) pumpkin puree (from about 1 ½ cans, each 15 oz./470 g)

½ cup (3 ½ oz./105 g) firmly packed light brown sugar

½ cup (4 oz./125 g) granulated sugar

1 Tbs. all-purpose flour

½ tsp. kosher salt

1 ½ tsp. ground cinnamon

½ tsp. ground ginger

½ tsp. freshly grated nutmeg

2 whole eggs plus 2 egg yolks

1 cup (8 fl. oz./250 ml) heavy cream

3 Tbs. bourbon

2 Tbs. fresh lemon juice

1 vanilla bean, split and seeds scraped, seeds reserved

Whipped cream for serving

subheading: Related Recipes:

Autumn Leaf Pumpkin Pie

Gluten-Free Pumpkin Pie

Bourbon Pumpkin Pie with Nutmeg Tuiles

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