Caramel Spice Super Pumpkiny Pumpkin Pie with Brown Butter Crust

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 320 g (1 cup + 6 tablespoons or 2 3/4 sticks) unsalted butter
• 280 g (2 cups) all purpose unbleached flour
• 100 g (3/4 cup) almond meal (or flour)
• 70 g (1/2 cup) white whole wheat flour
• 1/2 teaspoon sea salt
• 1/2 cup cold water
• 1/4 cup cold vodka
• 1 teaspoon almond extract
• 1 egg yolk + 1 tablespoon water beaten together
• 850 g (30 oz or about 4 cups) of pumpkin puree (make sure to get pure pumpkin puree and not pumpkin pie filling)
• 2 fresh bay leaves, cut in half (use fresh not dry)
• 1 cup white granulated sugar
• 1 1/2 cups heavy cream, divided
• 1 vanilla bean
• 1 tablespoon vanilla extract
• 100 g 3/4 cup powdered milk (try to find dry whole milk if possible)
• 3 large eggs
• 1 large egg yolk
• 1 1/2 teaspoon cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon (generous pinch) cloves
• 1 teaspoon sea salt

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the 320 g butter in a saucepan over medium heat, swirling often, until it foams, turns golden brown and smells nutty, about 6 to 8 minutes. Pour into a bowl and chill until firm, about 30 minutes.

2. Whisk the all purpose flour, white whole wheat flour, almond meal and 1/2 teaspoon sea salt. Cut in the chilled brown butter until crumbly. Stir the cold water, cold vodka and almond extract together, add gradually until the dough holds, then divide in two, flatten into disks and chill 30 minutes.

3. Split the vanilla bean and scrape the seeds into 1 cup of the heavy cream with the bay leaves. Heat just to a simmer, remove from heat, cover and steep 20 minutes, then strain. Whisk in the powdered milk until dissolved, then whisk in the remaining 1/2 cup cream.

4. Preheat the oven to 425°F (220°C). Roll each dough disk to fit a 9-inch (23 cm) pie dish, press in, trim and flute the edges. Brush the edges with the egg yolk and water mixture and prick the bottoms with a fork.

5. Whisk the pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves and 1 teaspoon sea salt. Whisk in the 3 whole eggs and the extra yolk, the vanilla extract, then the strained cream mixture until smooth.

6. Divide the filling between the two shells. Bake 15 minutes at 425°F (220°C), then reduce to 350°F (175°C) and bake 40 to 45 minutes until the edges are set and the center is 160°F (71°C) with a slight jiggle. Cool at least 2 hours before slicing.