Stephanie's Pumpkin Pie

Total Time: 4 hrs 35 mins Preparation Time: 1 hr 10 mins Cook Time: 3 hrs 25 mins

Ingredients

• 1 1/4 cups unbleached all-purpose flour
• 1/2 teaspoon table salt
• 1 tablespoon xylitol sugar substitute
• 6 tablespoons unsalted butter, cold, cut into 1/4-inch pieces
• 4 tablespoons coconut oil, chilled
• 12 tablespoons ice water
• 2 cups plain pumpkin puree (16 ounces)
• 1 cup xylitol sugar substitute
• 2 tablespoons molasses
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon fresh grated nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon table salt
• 2/3 cup heavy cream
• 2/3 cup milk
• 4 large eggs
• 1 1/3 cups heavy cream (cold)
• 3 tablespoons xylitol sugar substitute
• 1 tablespoon brandy

Recipe

• 1 ***for pastry shell:***
• 2 mix flour, salt and sugar in food processor. toss butter bits into flour mixture. pulse five 1-second pulses.
• 3 add coconut oil and pulse until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses.
• 4 while pulsing the processor, add 1 tablespoon of ice water over mixture at a time until dough comes together. do not use more than 4 tablespoons water. pulse until you can mash dough with your hand/spatula and it holds, then shape dough into ball, then flatten into 4-inch-wide disk. dust lightly with flour, wrap in plastic, and refrigerate for 30 minutes.
• 5 generously sprinkle work area with flour. remove dough from wrapping and place disk in center; dust top with flour. roll out dough, flipping disk over when it is 9 inches in diameter and continue to roll until it is 13 to 14 inches in diameter and just under 1/8 inch thick. (can be frozen for future use at this point; wrap tightly in plastic, and thaw before use).
• 6 place pastry into 9" pie plate. refrigerate for 20 minutes (or freeze for 5 minutes) to firm dough shell.
• 7 prick bottom and sides at 1/2-inch intervals. flatten a 12-inch square of aluminum foil inside shell, pressing it flush against corners, sides, and over rim. prick foil bottom in about a dozen places. chill shell for at least 30 minutes to an hour (or more), to allow dough to relax. (can also be frozen for future use at this point).
• 8 adjust oven rack to lowest position and heat oven to 400 degrees.
• 9 start pie filling as soon as the pie is in the oven! bake 15 minutes, pressing down on foil to flatten any puffs (at 5 and 10 min.) remove foil and bake shell for 8 to 10 minutes longer, until interior just begins to color.
• 10 ***for filling:***.
• 11 process pumpkin, xylitol, molasses, ginger, cinnamon, nutmeg, cloves, and salt in a food processor fitted with steel blade for 1 minute.
• 12 bring it to a sputtering simmer over medium-high heat in a heavy saucepan. cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes.
• 13 as soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer.
• 14 process eggs in food processor until whites and yolks are mixed, about 5 seconds. with motor running, slowly pour about half of hot pumpkin mixture through feed tube. stop machine and scrape in remaining pumpkin. process 30 seconds longer.
• 15 immediately pour warm filling into hot pie shell. (spoon any extra filling into pie after it has baked for 5 minutes or so.
• 16 bake until filling is puffed, dry-looking, and lightly cracked around edges, and center wiggles like gelatin when pie is gently shaken, about 25 minutes.
• 17 cool on a wire rack for at least 1 hour.
• 18 ***for whipped cream:***.
• 19 beat cream at medium speed to soft peaks; gradually add xylitol, then brandy. beat to stiff peaks. let rest for 15 minutes or so to let xylitol dissolve completely.