Pumpkin Pie with Spiced Whipped Cream

Name: Pumpkin Pie with Spiced Whipped Cream
Cook time: 60 min
Yield: 8 servings
Cuisine: american
Ingredients: 188 g all-purpose flour for pie crust; 2 g salt divided; for crust and filling; 113 g unsalted butter cold, cubed; 45 ml ice water for pie crust; 425 g pumpkin purée canned or homemade, unsweetened; 150 g granulated sugar for filling; 50 g light brown sugar packed; 2 count eggs large; 180 ml heavy cream for filling; 2 g salt divided; for crust and filling; 3 g ground cinnamon for filling; 1.5 g ground ginger for filling; 1 g ground nutmeg for filling; 0.5 g ground cloves for filling; 5 ml vanilla extract for filling; 8 g all-purpose flour for filling; 240 ml heavy cream cold, for whipped cream; 15 g powdered sugar for whipped cream; 2.5 ml vanilla extract for whipped cream

An American-style pumpkin pie made with a flaky butter crust and a smooth pumpkin custard filling flavored with cinnamon, ginger, nutmeg, and cloves. It is baked until just set, cooled fully, and finished with lightly sweetened whipped cream.

By Julienne

Cook time: 60 minutes

Servings: 8

Ingredients

188 g all-purpose flour for pie crust
2 g salt divided; for crust and filling
113 g unsalted butter cold, cubed
45 ml ice water for pie crust
425 g pumpkin purée canned or homemade, unsweetened
150 g granulated sugar for filling
50 g light brown sugar packed
2 count eggs large
180 ml heavy cream for filling
2 g salt divided; for crust and filling
3 g ground cinnamon for filling
1.5 g ground ginger for filling
1 g ground nutmeg for filling
0.5 g ground cloves for filling
5 ml vanilla extract for filling
8 g all-purpose flour for filling
240 ml heavy cream cold, for whipped cream
15 g powdered sugar for whipped cream
2.5 ml vanilla extract for whipped cream

Instructions

Make the crust: combine 188 g flour and 2 g salt in a bowl. Cut in 113 g cold butter until the mixture looks like coarse crumbs with some pea-sized pieces. Add 45 ml ice water and mix just until the dough holds together. Shape into a disk, wrap, and chill 15 minutes. Dough holds together without visible dry flour, then chills briefly.
Heat the oven to 220 C. Roll the chilled dough to fit a 9-inch pie plate, transfer it, trim and crimp the edge, then line with parchment and pie weights. Crust is fitted neatly into the pan with crimped edges.
Blind-bake the crust for 15 minutes, remove the weights and parchment, then bake 5 minutes more until the bottom looks dry and lightly matte. Reduce the oven to 175 C. Crust is pale-golden and set on the bottom, not raw-looking.
Whisk together 425 g pumpkin purée, 150 g granulated sugar, 50 g brown sugar, 2 eggs, 180 ml heavy cream, 2 g salt, 3 g cinnamon, 1.5 g ginger, 1 g nutmeg, 0.5 g cloves, 5 ml vanilla, and 8 g flour until smooth. Filling is uniform with no streaks of egg or flour.
Pour the filling into the hot crust and bake at 175 C for 40 to 45 minutes, until the edges are set and the center still has a slight wobble, about 5 cm wide, when nudged. Edges are set and the center jiggles slightly, not sloshing.
Cool the pie on a rack for 2 hours, then chill until fully set if needed before slicing. The filling is firm enough to cut clean slices.
For the whipped cream, whip 240 ml cold heavy cream with 15 g powdered sugar and 2.5 ml vanilla to medium peaks. Serve each slice with a spoonful on top. Cream holds soft, spoonable peaks.