Brandied Pumpkin Pie

1. Prepare the Pie Crust

In a food processor, combine all-purpose flour and fine sea salt. Add chilled, cubed unsalted butter, pulsing until the mixture resembles coarse crumbs. Gradually add ice water, pulsing after each tablespoon until the dough just comes together. Transfer the dough onto a piece of plastic wrap, shape it into a flat disc, wrap it tightly, and let it rest in the refrigerator.

2. Roll Out and Chill the Dough

After the dough has chilled, roll it out on a lightly floured surface to a round shape slightly larger than your pie plate. Drape the dough over the rolling pin and gently transfer it to the plate. Trim any excess, leaving a small overhang, and crimp the edges. Chill the crust in the freezer for about 30 minutes.

3. Blind Bake the Crust

Preheat your oven to 425°F (220°C). Line the chilled crust with foil and fill it with pie weights or dried beans. Bake the crust for about 15 minutes until it's set and the edges are just starting to turn golden. Remove the weights and foil, and bake for another 5 to 7 minutes until the crust is pale golden all over. Let it cool while you prepare the filling.

4. Prepare the Filling

Whisk together squash or pumpkin purée, large eggs, and heavy cream until smooth. Stir in dark brown sugar, brandy, ground ginger, ground cinnamon, kosher salt, grated nutmeg, and a pinch of ground clove. Pour this spiced pumpkin mixture into the cooled crust.

5. Bake the Pie

Reduce the oven temperature to 375°F (190°C), carefully place the pie on a baking sheet, and bake for 50 to 60 minutes. The pie is done when the edges are set and the center has a slight jiggle. Allow the pie to cool completely on a wire rack.