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Ingredients
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Pie Crust
Pumpkin Filling
Whipped Cream
Method
Pie Crust
- 1
Prepare the Pie Crust
In a large bowl, combine the flour, sugar, and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs.
- 2
Form the Dough
Add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overmix.
- 3
Chill the Dough
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- 4
- 5
Pre-Bake the Crust
Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove weights and bake for an additional 10 minutes until lightly golden.
Pumpkin Filling
- 6
Mix the Filling
In a large mixing bowl, combine the pumpkin puree, sugar, cinnamon, ginger, nutmeg, and salt. Mix until smooth.
- 7
- 8
Fill the Crust
Pour the pumpkin filling into the pre-baked pie crust.
- 9
Bake the Pie
Bake the pie in the preheated oven at 375°F (190°C) for 40-50 minutes, or until the filling is set and a knife inserted comes out clean.
Whipped Cream
- 10
Prepare Whipped Cream
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.
- 11
Whip the Cream
Using an electric mixer, whip the cream on medium-high speed until soft peaks form.
- 12
Serve
Serve the pumpkin pie with a generous dollop of whipped cream on top.