Ingredients:

  • 1 ½ cups (190 g) all-purpose flour
  • ¼ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup (113 g) unsalted butter, cold and cubed
  • 4–6 tablespoons (60–90 ml) ice water
  • 1 (15 oz/425 g) can pumpkin puree
  • ¾ cup (150 g) brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice (optional)
  • ½ teaspoon salt
  • 3 large eggs
  • 1 cup (240 ml) heavy cream
  • ½ teaspoon vanilla extract
  • 1 cup (240 ml) heavy cream (for whipped cream)
  • 2 tablespoons (30 g) powdered sugar
  • ½ teaspoon ground cinnamon (for whipped cream)

Instructions:

  1. Combine flour, salt, and sugar in a mixing bowl.
  2. Cut in cold butter until mixture resembles coarse crumbs.
  3. Gradually add ice water, mixing until dough forms. Shape into a disk, wrap, and chill for 30 minutes.
  4. Preheat the oven to 425°F (220°C). Roll out chilled dough on a floured surface to fit the pie dish.
  5. Transfer dough to the pie dish, trimming excess edges.
  6. In a large bowl, whisk together pumpkin puree, brown sugar, spices, and salt.
  7. Beat in eggs until fully incorporated; then mix in cream and vanilla.
  8. Pour the filling into the prepared crust.
  9. Bake at 425°F (220°C) for 15 minutes, then reduce temperature to 350°F (175°C) and bake for 30–45 minutes until filling is set.
  10. Allow pie to cool completely on a wire rack.
  11. For whipped cream, beat cream and sugar until soft peaks form; sprinkle in cinnamon and mix gently.
  12. Slice and serve with spiced whipped cream.