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Ingredients

• 1 9-inch single crust made with Good for Almost Everything Pie Dough (see recipe below), partially baked and cooled, or one 9-inch tart shell made with
• 2 cups (canned) unsweetened pumpkin puree
• 3 large eggs, at room temperature
• 1 cup (packed) light brown sugar
• 2 tablespoons unsalted butter, melted and cooled
• 1 1/2 cups heavy cream
• 1/3 cup sour cream
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• Pinch of ground cloves
• Pinch of freshly grated nutmeg
• Pinch of salt
• 3 tablespoons dark rum
• 2 teaspoons pure vanilla extract
• Lightly sweetened lightly whipped cream, for topping
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 3/4 teaspoon salt
• 1 1/4 sticks very cold (frozen is fine) unsalted butter, cut into tablespoon-size pieces
• 2 1/2 tablespoons very cold (frozen is even better) vegetable shortening (non-trans fat), cut into 2 pieces
• About 1/4 cup ice water

Description

Serious Eats