Ingredients

Pate Brisee (Short Crust Pastry):
2. 1 1/4 cups (175 grams) all-purpose flour
4. 1/2 teaspoon salt
6. 1 tablespoon (15 grams) white sugar
8. 1/2 cup (113 grams) cold unsalted butter, cut into 1 inch (2.5 cm) pieces
10. 1/8 to 1/4 cup (30 - 60 ml) ice water
Pecan Gingersnap Layer: (optional)
13. 1/4 cup (25 grams) pecans
15. 1/4 cup (25 grams) crushed gingersnap cookies
Pumpkin Filling:
18. 3 large eggs
20. 1 - 15 ounce can (425 grams) pure pumpkin (2 cups (480 ml) fresh pumpkin puree)
22. 1/2 cup (120 ml) heavy whipping cream (double cream) (35% butterfat)
24. 1/2 cup (110 grams) light brown sugar
26. 1 teaspoon ground cinnamon
28. 1/2 teaspoon ground ginger
30. 1/8 teaspoon ground cloves
32. 1/2 teaspoon salt

Instructions

Pate Brisee:
1. 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. This will chill the butter and relax the gluten in the flour. After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Tuck the overhanging pastry under itself and use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) 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.
Pecan Gingersnap Layer:
2. Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and fragrant. Cool and then 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.
3. Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven.
Make the Pumpkin Filling:
4. 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 (center will still look wet). (A knife inserted about 1 inch (2.5 cm) from side of pan will come out almost clean.)
5. Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream, if desired. To make the whipped cream, place 1 cup (240 ml) cold heavy whipping cream and 1 1/2 tablespoons pure maple syrup in bowl of your electric mixer. With the whisk attachment, whip the cream until soft peaks form. Store any leftover pie in the refrigerator.