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1
Make the crust: In a food processor, pulse together the flour and salt.
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2
Add butter and pulse until the mixture forms chickpea-size pieces.
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3
Add ice water, 1 tablespoon at a time, and pulse until the dough just comes together.
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4
It should be moist, but not wet.
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5
On a lightly floured surface, gather the dough into a ball.
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6
Flatten into a disk with the heel of your hand.
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7
Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
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8
On a lightly floured surface, roll out dough to a 12-inch circle.
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9
Transfer crust to a 9-inch pie plate.
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10
Fold over any excess dough, then crimp edges.
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11
Prick crust all over with a fork, then chill crust for 30 minutes.
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12
While the dough chills, heat oven to 375 degrees.
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13
Line chilled crust with aluminum foil and fill with pie weights or dried beans.
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14
Bake for 20 minutes; remove foil and weights and bake until pale golden, 5 to 7 minutes more.
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15
Cool on rack until needed.
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16
Lower oven temperature to 325 degrees.
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17
In a large bowl, whisk together the pumpkin puree, eggs, cream, dark brown sugar, brandy, ginger, cinnamon, 1/2 teaspoon salt, the nutmeg and clove.
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18
Pour mixture into the cooled pie shell.
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19
Transfer pie to a large baking sheet.
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20
Bake until crust is golden and center jiggles just slightly when shaken, 50 to 60 minutes.
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21
Cool completely before serving.
