Adapted from The Diner’s Journal November 2012
1 1/4 cups all-purpose flour
4 grams kosher salt (about 3/4 teaspoon)
10 Tbsp unsalted butter, cold and cut into cubes
2 to 3 Tbsp ice water, as needed
1 3/4 cups squash or pumpkin purée (see note)
3 large eggs
1 cup heavy cream
153 grams dark brown sugar (about 3/4 cups)
2 Tbsp brandy
4 grams ground ginger (about 2 teaspoons)
3 grams ground cinnamon (about 1 1/2 teaspoons)
1/4 tsp grated nutmeg
Pinch ground clove
Combine flour, 1/4 tsp of salt in a food processor and pulse to mix. Add butter and process for a few seconds until small pieces are formed. Add Ice water to processor by the tablespoon and continue pulsing until ingredients are just moist enough to hold together.
Remove dough from processor and roll it into a ball. Wrap it in plastic wrap and use your hands to press it into a disk. Place in the refrigerator for at least 1 hour.
Preheat oven to 375°F.
Remove dough from fridge and place onto a lightly floured surface. Use a rolling pin to roll it out in to a circle approximately 12 inches in diameter. Place circle of dough into a 9 inch pie plate. Fold over any dough that extends over the sides and crimp edges with your fingers or a fork. Use a fork to prick small holes all over the crust. Return Crust to fridge and allow to chill for 30 minutes.
Remove crust from fridge and cover with aluminum foil. Fill foil with pie weights or dried beans. Place crust in oven and bake for 15 minutes. Remove foil and weights and bake for about 5 more minutes or until crust is golden. Set crust aside and allow to cool.
Reduce oven heat to 325°F. Place pumpkin puree, eggs, cream, brown sugar, brandy, ginger, cinnamon, 1/2 tsp. salt, nutmeg and cloves into a large bowl. Whisk to combine ingredients. Poor into pie shell. Place pie on a baking sheet and bake for 50-60 minutes or until crust is golden. Allow to cool completely before serving.