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Name: WS Pumpkin Pie (with brandy)
Prep time: 2 h
Cook time: 5 h
Total time: 7 h
Yield: 10
Cuisine: American
Ingredients: 2 Batches Pie Crust Dough; 6 Whole/Yolk Eggs 4 whole plus 2 yolks; 560 grams Pumpkin Puree; 185 grams Light Brown Sugar firmly packed; 125 grams Granulated sugar; 1, 1 T, t AP Flour (1T plus 1t); 1/2 t Salt; 1 1/2 t Ground Cinnamon; 1/2 t Ground Ginger; 1/2 t Grated Nutmeg; 1/4 t Ground Cloves; 250 ml Heavy Cream (1 C); 80 ml Milk (1/3 C); 1 1/4 t Vanilla Extract; 1 T Brandy

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INGREDIENTS

2 Batches Pie Crust Dough
6 Whole/Yolk Eggs ; 4 whole plus 2 yolks
560 grams Pumpkin Puree
185 grams Light Brown Sugar ; firmly packed
125 grams Granulated sugar
1, 1 T, t AP Flour ; (1T plus 1t)
1/2 t Salt
1 1/2 t Ground Cinnamon
1/2 t Ground Ginger
1/2 t Grated Nutmeg
1/4 t Ground Cloves
250 ml Heavy Cream ; (1 C)
80 ml Milk ; (1/3 C)
1 1/4 t Vanilla Extract
1 T Brandy

INSTRUCTIONS

1. On a lightly floured surface, roll out one batch of dough into a round about 12" in7. diameter and about 1/8" thick.

2. Repeat with 2nd batch of dough.

3. Transfer 1 of the rounds to a 9" deep-dish pie dish. Trim the edges, leaving a 1/2" overhang.

4. Fold under the excess dough and, using your thumb, decoratively flute the edges.

5. Using a fork, gently prick holes in several places on the bottom of the crust.

6. Using cutters or a sharp paring knife, cut out leaves or desired shapes from the remaining dough round.

7. In a small bowl, beat 1 of the eggs. Brush the edges of the piecrust with the beaten egg, then arrange some of the cutouts on the edges, pressing them gently so they adhere. (Save remaining egg wash). Place remaining cutouts on a baking sheet and refrigerate until ready to bake.

8. Freeze the pie shell for 15 minutes!

9. Meanwhile, position a rack in the lower third of an oven. Place a baking sheet on the rack and preheat oven to 400°F.

10. Line the piecrust with parchment paper or foil and fill with pie weights.

11. Place the pie dish on the preheated baking sheet and bake for 15 minutes.

12. Remove the parchment and weights and bake until the crust is light golden brown, about 5 minutes more. Transfer to a wire rack and let cool completely, about 30 minutes. - LEAVE BAKING SHEET IN OVEN.

13. REDUCE oven temp to 375°

14. Meanwhile, make the filling: In a large bowl, whisk together pumpkin, brown sugar and granulated sugar.

15. Add the flour, salt, cinnamon, ginger, nutmeg and cloves and whisk until smooth.

16. Add the remaining 3 eggs and egg yolks and whisk until combined.

17. Add the cream, milk, vanilla and brandy and whisk until smooth. Pour filling into cooled piecrust.

18. Place the pie dish on the preheated baking sheet and bake until filling is set about 1 hour and 15 minutes, covering the edges of the crust with foil if they get too brown.

19. Transfer to wire rack and let cool completely, about 4 hours, before serving.

20. While pie cools, bake the decorative cutouts: Brush lightly with some of the remaining beaten egg.

21. Bake until golden brown, 10-12 minutes.

22. Transfer to rack to cool.

To serve, decorate the top of the pie with the decorative cutouts as desired. Cut into slices and serve each with a dollop of whipped cream on top.

NOTES

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WS Pumpkin Pie (with brandy)

2 Batches Pie Crust Dough
6 Whole/Yolk Eggs 4 whole plus 2 yolks
560 grams Pumpkin Puree
185 grams Light Brown Sugar firmly packed
125 grams Granulated sugar
1, 1 T, t AP Flour (1T plus 1t)
1/2 t Salt
1 1/2 t Ground Cinnamon
1/2 t Ground Ginger
1/2 t Grated Nutmeg
1/4 t Ground Cloves
250 ml Heavy Cream (1 C)
80 ml Milk (1/3 C)
1 1/4 t Vanilla Extract
1 T Brandy

1. On a lightly floured surface, roll out one batch of dough into a round about 12" in7.  diameter and about 1/8" thick.
2. Repeat with 2nd batch of dough.
3. Transfer 1 of the rounds to a 9" deep-dish pie dish.  Trim the edges, leaving a 1/2" overhang.
4. Fold under the excess dough and, using your thumb, decoratively flute the edges.
5. Using a fork, gently prick holes in several places on the bottom of the crust.
6. Using cutters or a sharp paring knife, cut out leaves or desired shapes from the remaining dough round.
7. In a small bowl, beat 1 of the eggs.  Brush the edges of the piecrust with the beaten egg, then arrange some of the cutouts on the edges, pressing them gently so they adhere. (Save remaining egg wash).  Place remaining cutouts on a baking sheet and refrigerate until ready to bake.
8. Freeze the pie shell for 15 minutes!
9. Meanwhile, position a rack in the lower third of an oven.  Place a baking sheet on the rack and preheat oven to 400°F.
10. Line the piecrust with parchment paper or foil and fill with pie weights.  
11. Place the pie dish on the preheated baking sheet and bake for 15 minutes.
12. Remove the parchment and weights and bake until the crust is light golden brown, about 5 minutes more.  Transfer to a wire rack and let cool completely, about 30 minutes. - LEAVE BAKING SHEET IN OVEN.
13. REDUCE oven temp to 375°
14. Meanwhile, make the filling: In a large bowl, whisk together pumpkin, brown sugar and granulated sugar.
15. Add the flour, salt, cinnamon, ginger, nutmeg and cloves and whisk until smooth.
16. Add the remaining 3 eggs and egg yolks and whisk until combined.
17.  Add the cream, milk, vanilla and brandy and whisk until smooth.  Pour filling into cooled piecrust.
18.  Place the pie dish on the preheated baking sheet and bake until filling is set about 1 hour and 15 minutes, covering the edges of the crust with foil if they get too brown.
19.  Transfer to wire rack and let cool completely, about 4 hours, before serving.
20.  While pie cools, bake the decorative cutouts:  Brush lightly with some of the remaining beaten egg.
21. Bake until golden brown, 10-12 minutes.  
22. Transfer to rack to cool.
To serve, decorate the top of the pie with the decorative cutouts as desired. Cut into slices and serve each with a dollop of whipped cream on top.

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Nutrition

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Serving Size: 1 Serving (32g)
Recipe Makes: 10 Servings

Calories: 104
Calories from Fat: 43 (41%)

Amt Per Serving		% DV

	Total Fat 4.7g	6 %
	Saturated Fat 2.9g	15 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.2g
Cholesterol 17.4mg		5 %
Sodium 6.4mg		0 %
Potassium 34.7mg		1 %
Total Carbohydrate 15.3g		4 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 14g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 104

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