Pumpkin Pie

1. Prepare the Dough

Begin by rolling out the dough on a lightly floured surface until it forms a 12-inch circle. Carefully transfer it to a 9-inch pie pan, pressing it into the edges. Refrigerate the dough for at least 1 hour to prevent shrinking during baking.

2. Pre-Bake the Crust

Preheat your oven to 375°F. Using a fork, prick the bottom of the dough to prevent bubbles from forming. Line the dough with foil or parchment paper, and fill it with dried beans or pie weights. Bake for 15 minutes until the edges are lightly golden. Remove the weights and paper, and bake for an additional 5 to 7 minutes until the shell is evenly light golden brown.

3. Prepare the Cream Mixture

In a small saucepan, heat 0.25 cup of cream and the flour over medium heat, stirring constantly, until it boils and thickens. Gradually add the remaining 0.75 cup of cream, whisking until smooth, and bring it back to a boil.

4. Combine Pumpkin and Egg Mixture

In a medium bowl, combine the pumpkin purée and eggs, mixing until well blended.

5. Add Sugar and Spices

In another bowl, mix the brown sugar, granulated sugar, ground cinnamon, ground cloves, ground ginger, salt, and fresh-ground black pepper. Stir the sugar-spice mixture into the pumpkin mixture, ensuring the spices are evenly distributed. If you like, whisk in the brandy for an extra layer of flavor.

6. Fill and Bake the Tart

Pour the filling into the prepared crust, spreading it out evenly. Bake for 45 to 50 minutes, or until the center is almost set. If the edges of the crust start to brown too much, cover them with foil to prevent burning.

7. Cool and Serve

Let the tart cool completely to allow the filling to set. This step is crucial for achieving the perfect texture and ensuring every slice holds its shape.