Tyler's Ultimate Pumpkin Pie

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 5 teaspoons sugar
• salt
• 12 tablespoons cold unsalted butter, cut into small pieces
• 1 (15 ounce) can pumpkin puree
• 2 tablespoons unsalted butter, softened
• salt
• 3 large eggs, plus 1 egg
• 1/2 cup sugar
• 1 cup heavy cream
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 cup toasted pecans
• 4 ounces about one cup cranberries
• 1 (2 1/3 ounce) package amaretti cookies (about 12)

Recipe

• 1 make the crust: combine the flour, sugar and a pinch of salt in a large bowl. mix in the cold butter with a pastry blender or your hands until the mixture resembles coarse crumbs. work in 3 tablespoons ice water until the dough holds together without being too sticky. if it’s still crumbly, add more ice water, 1 teaspoon at a time. form into a ball, wrap in plastic and refrigerate for at least 30 minutes.
• 2 on a floured surface, roll out the dough into an 11- to 12-inch circle with a floured rolling pin. ease into a 9-inch pie pan; press firmly into the bottom and sides. trim the excess dough, then pinch the edges. refrigerate until ready to fill.
• 3 place a baking sheet on the bottom oven rack and preheat to 375°. make the filling: whisk the pumpkin in a bowl with the butter and a pinch of salt. whisk in 3 eggs and the sugar. stir in the cream, cinnamon and nutmeg. pour the mixture into the pie shell. lightly beat the egg , then brush onto the pastry edges. carefully place the pie on the preheated baking sheet, lower the oven temperature to 325° and bake until the pie is set but still jiggles slightly, about 50 minutes. let cool completely.
• 4 meanwhile, toast the pecans in a saute pan. with a knife coarsely chop the pecans, cranberries and cookies; sprinkle over the cooled pie.