Baking With Dorie: Sour Cream Pumpkin Pie

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Serious Eats


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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


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

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