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1
Soften at room temperature: One 10-ounce disk Tart and Pie Dough (page 174).
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2
Roll out the dough into a 12-inch circle.
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3
Line a 9-inch pie pan with the pastry.
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4
Refrigerate for at least 1 hour.
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5
Preheat the oven to 375F.
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6
Prick the bottom all over with a fork.
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7
Line the shell with a piece of foil or parchment paper and fill with a layer of dried beans reserved for this purpose (or other pie weights).
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8
Bake in a 375F oven for 15 minutes, or until lightly golden around the edge.
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9
Take the tart out of the oven; remove the foil and the weights.
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10
Return to the oven and cook for another 5 to 7 minutes, until the tart is an even light golden brown.
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11
Set aside to cool.
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12
In a small saucepan whisk together: 1/4 cup cream, 2 teaspoons flour.
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13
Heat the mixture over low heat until it comes to a boil and thickens.
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14
Slowly whisk in: 3/4 cup cream.
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15
Continue whisking until the mixture returns to a boil.
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16
Remove from the heat.
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17
In a medium bowl whisk together: 15 ounces (1 1/2 cups) pumpkin puree, 3 eggs.
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18
In another bowl combine: 1/4 cup brown sugar, 1 tablespoon granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground ginger, 1/2 teaspoon salt, A pinch of fresh-ground black pepper.
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19
Stir the sugar and spice mixture and the thickened cream into the pumpkin mixture.
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20
Whisk in: 1 1/2 teaspoons brandy (optional).
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21
Pour into the prebaked pie shell and bake for 45 to 50 minutes, until the center is almost set.
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22
If the edges are browning too quickly, fit a ring of foil around the rim.
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23
Let cool completely on a rack before cutting.
