Baking With Dorie: Sour Cream Pumpkin Pie

More from this source
Serious Eats

Comments

Add a comment

Ingredients

1 9-inch single crust made with Good for Almost Everything Pie Dough (see recipe below), partially baked and cooled, or one 9-inch tart shell made with Dorie's tart shell

2 cups (canned) unsweetened pumpkin puree

3 large eggs, at room temperature

1 cup (packed) light brown sugar

2 tablespoons unsalted butter, melted and cooled

1 1/2 cups heavy cream

1/3 cup sour cream

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground ginger

Pinch of ground cloves

Pinch of freshly grated nutmeg

Pinch of salt

3 tablespoons dark rum

2 teaspoons pure vanilla extract

Lightly sweetened lightly whipped cream, for topping

1 1/2 cups all-purpose flour

2 tablespoons sugar

3/4 teaspoon salt

1 1/4 sticks very cold (frozen is fine) unsalted butter, cut into tablespoon-size pieces

2 1/2 tablespoons very cold (frozen is even better) vegetable shortening (non-trans fat), cut into 2 pieces

About 1/4 cup ice water

&nbsp

Good for Almost Everything Pie Dough (makes one 9-inch single crust):

You might also like

Moist Chocolate Cake
Foodess
Lemonade Cookies
Cat Cora
Chocolate Chunk Pretzel Cookies
The Naptime Chef
The Only Banana Bread Recipe You’ll Ever Need!
Framed Cooks
Chocolate Banana Bread
No Recipes
Julia Child’s Best Ever Brownies
Lulu Powers
Flourless Peanut Butter And Jelly Cookies
Joy The Baker
Cauliflower Crust Pizza
Bakers Royale
Momofuku Ooey Gooey Butter Cake Bars With Blueb...
Bakers Royale
Cranberry Lemon Cake With Lemon Icing
Foodess