Pumpkin Pie

There is a great tradition of serving Pumpkin Pie on Thanksgiving Day in both the United States and Canada. It all began when the European settlers first came to the New World and were introduced to the pumpkin by the American Indians. As soon as the settlers realized the pumpkin's versatility they began using it in both sweet and savory dishes. The English settlers first made a pumpkin pie by substituting fresh pumpkin for the thick pulp of other boiled and spiced fruits that were called for in their sweet pie recipes. Today the pumpkin pie has evolved into an open-faced single crust pie shell that is filled with a smooth custard-like filling made with pumpkin puree, eggs, cream or milk, sugar, and spices (mixture usually consisting of cinnamon, ginger, allspice, and cloves). It is considered a "soft" pie because it is made with an unbaked crust and uncooked filling that is baked until the crust has browned and the filling has set.

Ingredients
Crust pastry:
175 gr. all-purpose flour
1/2 teaspoon salt
14 gr. granulated white sugar
113 gr. unsalted butter, chilled, and cut into pieces
30 - 60 ml ice water
Pecan and Gingersnap Layer: 
30 gr. pecans, toasted and ground
30 gr. crushed cookies

+powdered ginger

Pumpkin filling:

3 large eggs

400 gr. fresh pumpkin puree

120 ml heavy whipping cream

110 gr. light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt

For pie crust: in a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Add 1/8 cup (about 2 tablespoons) water and process just until the dough holds together when pinched. If necessary, add the remaining water.

Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 33 cm. Fold the dough in half and gently transfer to 23 cm pie pan. Tuck the overhanging pastry under itself and use a fork to make a decorative border. With the remaining pastry make decorative cut-outs and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes.

For layer and filling: place the pecans, along with the gingersnap cookies, in a food processor and process until finely ground. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Cover and return the pastry to the refrigerator while you make the pumpkin filling.

Preheat oven to 170°. In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45-55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted will come out almost clean.)
Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator. 
Makes 23 cm pie =D