Ingredients
1-1/4 cups all-purpose flour1 tablespoon minced fresh gingerroot1/4 teaspoon ground allspice1/4 teaspoon salt1/2 cup butter, cubed3 to 5 tablespoons ice waterFILLING:2 large eggs, room temperature1 large egg yolk, room temperature1 can (15 ounces) solid-pack pumpkin1-1/4 cups heavy whipping cream2/3 cup packed brown sugar1 teaspoon ground cinnamon1 teaspoon minced fresh gingerroot1 teaspoon molasses1/4 teaspoon ground ginger1/4 teaspoon ground allspice1/8 teaspoon ground cardamom1/8 teaspoon ground clovesWHIPPED CREAM:3/4 cup heavy whipping cream1 tablespoon maple syrup1/4 teaspoon ground cinnamon
Preparation
In a small bowl, mix flour, ginger, allspice and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 1 hour or overnight.
Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, whisk filling ingredients until blended; pour into crust.
Bake on a lower oven rack 50-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack; serve or refrigerate within 2 hours.
For whipped cream, in a small bowl, beat cream until it begins to thicken. Add maple syrup and cinnamon; beat until soft peaks form. Serve with pie.
