Perfectly Spiced Pumpkin Pie

Directions

1. In a large bowl, combine flour and salt. Cut in butter until coarse crumbs form. Stir in water (without the ice!) a tablespoon at a time, until mixture forms a ball.
2. Wrap in plastic and refrigerate for 4 hours or overnight. Remove from refrigerator and allow dough to return to room temperature for at least 20 minutes before using.
3. Roll out dough to fit an 8-inch pie plate. Press dough evenly into the bottom and sides of the pie plate, then crimp or pinch edges.

1. Preheat oven to 425 degrees.
2. In a mixing bowl, combine spices, salt and sugar. Stir until well blended.
3. In a separate bowl, combine pumpkin purée, maple syrup and vanilla. Stir in eggs, spice mixture and cream.
4. Pour batter into an 8-inch pie shell and bake for 15 minutes. Reduce heat to 350 degrees and bake for about 90 minutes, until center is set. Cool on a wire rack.
5. Serve pie topped with whipped cream.

1. Use leftover pie crust dough to make leaf-shaped decorations for the top of the baked pie. Simply bake until lightly browned, then place on top of the cooled pie.
2. Use our vanilla bean paste in place of regular vanilla if making homemade whipped cream. Just stir it into the whipping cream at the beginning of the process.