Pumpkin Pie Recipe

Pie Crust: In your food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 10 seconds). Sprinkle about 3 tablespoons of water over the flour mixture and process just until the dough holds together when pinched. (You don't want a solid ball of dough.) If necessary, add more water. 

Turn your dough onto your work surface, gather it into a ball, and flatten into a round. Cover with plastic wrap and refrigerate for about one hour or until firm. This will chill the butter and relax the gluten in the flour. 

Pecan Ginger Layer: Toast the pecans in a 350 degree F (180 degree C) oven for about 8 minutes or until lightly browned and fragrant. Cool and then place the pecans, along with the ginger cookies, in a food processor and process until finely ground. Press this mixture evenly onto the bottom of the unbaked pie crust. Cover and return the pastry to the refrigerator while you preheat the oven.

Increase the oven temperature to 375 degrees F (190 degrees C) and place the oven rack in the lower third of the oven. Place a baking sheet on the rack while preheating the oven.

Pumpkin Filling: In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell. Set the pie on the baking sheet and bake for about 40 - 50 minutes or until the crust has browned and the filling is set around the edges but the center of the pie will still look wet. (A knife inserted into the filling about 1 inch (2.5 cm) from the side of the pan will come out almost clean.)

Place the baked pie on a wire rack to cool. Serve at room temperature with whipped cream. Store any leftovers in the refrigerator. 

Makes one 9 inch (23 cm) pie.

Whipped Cream: In the bowl of your electric stand mixer, fitted with the whisk attachment (or with a hand mixer or wire whisk), whip the cream with the sugar until soft peaks form.