Ingredients
1cupall purpose flour,plus 1 tbsp, scoop and level to measure
1½tspgranulated sugar
½tspsalt
½cupunsalted butter,diced into small pieces
5tbspice water
1large egg white,whisked, reserve the yolk for filling
¾cuplight brown sugar,packed
¼cupgranulated sugar
1½tspcornstarch
½tspsalt
1½tspMcCormick ground cinnamon
½tspMcCormick ground ginger
½tspMcCormick ground nutmeg
⅛tspMcCormick ground cloves
2large eggs
2large egg yolks
15ozpumpkin,(1 can), not pumpkin pie mix
1tspvanilla extract
¾cupheavy cream
½cupmilk,anything but skim
⅓cupsour cream
Preparation
In a large mixing bowl, whisk together flour, sugar, and salt. Add in butter and cut it into flour using a pastry blender until it becomes evenly distributed and there are larger pea-size clumps scattered throughout.
Drizzle in ice water 1 tablespoon at a time. Toss with a rubber spatula after each addition until it comes together in larger clumps and mixture will hold when pressed together.
Gather the dough into a ball, then pat and press into a 6-inch disk. Wrap with plastic wrap and chill for 1 to 2 hours.
Roll dough out on a well-floured surface to about a 13-inch round. Transfer to a 9-inch pie plate that’s 2-inches deep.
Fold about ¼inch of the outer edge underneath and create a small flute design.
Chill for 30 minutes. Meanwhile, preheat the oven to 425 degrees F.
Place a sheet of heavy-duty foil or crinkled then flattened out parchment paper over crust, then fill with dry beans or pie weights. Bake for 10 minutes.
Remove beans and foil and continue to bake for 5 to 8 minutes until crust appears slightly dry.
Remove from oven and immediately brush crust all over with a thin layer of egg white. Set aside. Reduce oven temperature to 350 degrees F.
In a mixing bowl, whisk together brown sugar, granulated sugar, cornstarch, salt, cinnamon, ginger, nutmeg, and cloves while breaking up clumps of brown sugar with fingertips.
Add in eggs and egg yolks and whisk until well blended. Mix in pumpkin and vanilla.
Then whisk in heavy cream, milk, and sour cream until combined.
Pour filling into pie crust. Tent crust edges loosely with a ring made of foil while leaving room for pie filling to expand slightly.
Bake in 350-degree F oven for 55 to 70 minutes until edges are nearly set but the center still jiggles slightly.
Cool on a wire rack for at least 2 hours before serving. Store in refrigerator. Serve with sweetened whipped cream.
