Pumpkin Pie

Ingredients

CRUST

1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup butter, chilled
3 tablespoons cold water

FILLING

2 eggs
1 cup firmly packed brown sugar
1/2 cup heavy whipping cream
1 (15 ounce) can pumpkin
1 teaspoon pumpkin pie spice
1/2 teaspoon salt

GINGER WHIPPED CREAM

1/2 cup heavy whipping cream
1 tablespoon sugar
1/4 teaspoon ground ginger

Directions

1. Heat oven to 425 . Stir together flour and salt in large bowl;
cut in butter until crumbly. Stir in enough water, with fork, just until flour
is moistened. Shape dough into a ball; flatten ball.

2. Roll out ball on lightly floured surface into 12-inch circle.
Place in 9-inch pie pan. Crimp or flute edge. Set aside.

3. Beat eggs at medium speed in large mixer bowl until thick
and lemon-colored (2 to 3 minutes). Add all remaining filling ingredients;
beat until well mixed (1 to 2 minutes).

4. Pour filling ingredients into prepared pastry. Bake for 10 minutes.
Reduce oven temperature to 350 . Continue baking for 40 to 50 minutes
or until knife inserted in center comes out clean. Cool completely.

5. Beat 1/2 cup chilled whipping cream at high speed in chilled small mixer bowl,
scraping bowl often, until soft peaks form. Add 1 tablespoon sugar and ginger.
Continue beating until stiff peaks form (1 to 2 minutes).

6. To serve, top each serving with a dollop of whipped cream.
Sprinkle with additional ground ginger, if desired. Store pie and whipped cream refrigerated.

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