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Ingredients
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Crust
Filling
Whipped Cream
Method
Crust
- 1
Prepare the Crust
In a large mixing bowl, combine the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- 2
Form the Dough
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork.
- 3
Chill the Dough
Shape the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- 4
- 5
Pre-bake the Crust
Preheat the oven to 375°F (190°C). Prick the bottom of the crust and bake for 10 minutes. Remove from oven and set aside.
Filling
- 6
Mix the Filling
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt until smooth.
- 7
- 8
Fill the Crust
Pour the pumpkin filling into the pre-baked crust, smoothing the top with a spatula.
- 9
Bake the Pie
Bake in the preheated oven at 375°F (190°C) for 45-50 minutes or until a knife inserted in the center comes out clean.
- 10
Cool the Pie
Remove from the oven and let the pie cool on a wire rack. Refrigerate for at least 2 hours before serving.
Whipped Cream
- 11
Prepare the Whipped Cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract.
- 12
Whip the Cream
Using an electric mixer, beat on medium-high speed until soft peaks form. Do not overbeat.
- 13
Serve with Pie
Spoon the whipped cream over slices of the cooled pumpkin pie just before serving.