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.
Gingersnap Layer: 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
crust. Cover and return the pastry to the refrigerator while you make the
Increase the oven temperature
to 375 degrees F (190 degrees C) and place rack in bottom third of the
Make the Pumpkin
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.)
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.
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