Classic Pumpkin Pie with Homemade Crust

1. Make Pastry Shell

Start by combining the unbleached all-purpose flour, table salt, and granulated sugar in a food processor. Scatter the chilled unsalted butter pats over the mixture and pulse until it resembles coarse cornmeal. Transfer the mixture to a medium bowl and drizzle ice water over it, mixing with a rubber spatula until the dough comes together. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes to allow the gluten to relax, making the dough easier to roll.

2. Roll and Fit Dough

On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully fold the dough in half and transfer it to a 9-inch pie plate, then unfold it. Gently press the dough into the plate, trim any excess, and flute the edges. Chill the fitted dough in the refrigerator for 20 minutes or freeze for 5 minutes to prevent shrinkage during baking. Preheat your oven to 400°F. Prick the bottom of the dough with a fork, line it with aluminum foil, and fill it with pie weights or dried beans. Bake for 15 minutes, remove the foil and weights, and bake for another 8-10 minutes until the crust is golden.

3. Prepare Filling

In a food processor, combine the pumpkin puree, dark brown sugar, ground ginger, fresh grated nutmeg, ground cinnamon, ground cloves, and table salt. Transfer this mixture to a saucepan and cook over medium heat for about 5 minutes, stirring constantly until it thickens slightly and the spices become fragrant.

4. Combine Filling and Cream

In a separate small saucepan, whisk together the heavy cream and milk and bring just to a simmer. Gradually whisk the hot cream mixture into the pumpkin mixture until smooth.

5. Mix Eggs and Pumpkin

In the food processor, process the large eggs until smooth, then slowly pour the hot pumpkin mixture into the eggs while the processor is running. This step ensures a silky texture for the filling. Process for about 30 seconds until well combined.

6. Bake Pie

Pour the prepared filling into the pre-baked pie shell. Bake the pie at 400°F for 25 minutes. To check for doneness, gently shake the pie; the center should wiggle like gelatin. Allow the pie to cool on a wire rack for at least 1 hour before serving.

7. Prepare Whipped Cream

While the pie cools, beat the cold heavy cream in a mixer until soft peaks form. Add the confectioners' sugar and brandy, and continue to beat until stiff peaks form. Serve generous dollops of whipped cream atop slices of your classic pumpkin pie.