Spiced Pumpkin Pie with Whipped Cream

Method

1. 1

   Step 1: Whisk the flour with 1/2 tsp salt, cut in the butter until the largest pieces are pea-sized, then sprinkle in ice water until the dough just holds when pinched. Flatten into a disk, wrap and chill 30 minutes.

2. 2

   Step 2: Roll the dough into a 12-inch round and fit it into a 9-inch pie plate. Fold the overhang under and crimp by pushing the edge between the thumb of one hand and two knuckles of the other. Freeze 15 minutes while the oven heats to 400F.

3. 3

   Step 3: Line the crust with parchment, fill it to the top with pie weights or dried beans and bake 20 minutes. Lift out the weights and bake 8 to 10 minutes more, until the bottom looks dry and pale gold. Lower the oven to 350F.

4. 4

   Step 4: While the crust bakes, cook the pumpkin, brown sugar, all the spices and remaining 1/2 tsp salt in a saucepan over medium heat, stirring often, 6 to 8 minutes, until the puree darkens, turns glossy and holds a trail when you drag a spatula through it.

5. 5

   Step 5: Take the pan off the heat and whisk in 1 cup cream and the milk until smooth, then whisk in the eggs and 1 tsp vanilla. Pour the warm filling into the warm crust.

6. 6

   Step 6: Bake 40 to 50 minutes, until the outer 2 inches look set and the center jiggles like firm gelatin when you tap the plate; an instant-read thermometer in the middle should read 175F. Cool on a rack at least 2 hours so the center finishes setting.

7. 7

   Step 7: Whip the remaining 1 cup cream with the powdered sugar and remaining 1/2 tsp vanilla to soft, droopy peaks. Serve each slice with a generous dollop.

• #vegetarian
• #holiday
• #make-ahead
• #winter