Classic Pumpkin Pie

1. Prepare and Chill Dough

Roll out the softened tart and pie dough into a 12-inch circle and gently place it into a 9-inch pie pan. Chill the lined pan in the refrigerator for about 1 hour.

2. Pre-bake Pie Shell

Preheat the oven to 375°F. Prick the bottom of the dough with a fork. Line the dough with foil or parchment paper and fill it with pie weights or beans. Bake for 15 minutes, remove the foil and weights, and bake for an additional 5 to 7 minutes until light golden brown.

3. Prepare Cream Mixture

In a small saucepan, whisk together ¼ cup of cream and 2 teaspoons of flour over medium heat until slightly thickened. Gradually whisk in the remaining ¾ cup of cream and bring to a gentle boil.

4. Combine Filling Ingredients

In a medium bowl, combine the pumpkin purée and eggs, whisking until smooth. In a separate bowl, mix together the brown sugar, granulated sugar, ground cinnamon, ground cloves, ground ginger, salt, and a pinch of fresh-ground black pepper. Stir the sugar and spice mixture into the pumpkin, followed by the prepared cream mixture. Whisk in brandy if desired.

5. Bake the Pie

Pour the pumpkin filling into the pre-baked pie shell. Bake in the oven for 45 to 50 minutes. If the edges brown too much, cover them with a foil ring. The pie is done when the center is set with a slight jiggle.

6. Cool the Pie

Cool the pie on a wire rack until completely cool to help the filling firm up before slicing and serving.