Classic Pumpkin Pie

Ingredients:

Filling

• 1 shortbread pie crust, recipe included, plus 1 more crust for decorating (optional)
• Flour for dusting
• 450 g pumpkin puree
• 1 and 1/4 cups heavy cream
• 2/3 cup sugar
• 3 large eggs
• 1 teaspoon cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp vanilla extract
• 1/4 teaspoon salt
• Crystal sugar

Shortcrust pie base

• 2.5 cups premium flour
• 4 tablespoons of margarine
• 2 teaspoons of sugar
• 1 teaspoon apple cider vinegar
• 1/2 tsp salt
• 170 g cold unsalted butter, cut into small pieces

Preparation:

1. On a lightly floured surface, roll out the dough to a 30 cm diameter. Place the dough in the bottom of a 23-25 ​​cm round pan. Form it into a circle and fold in the excess dough. Prick the dough all over with a fork. Chill the base for at least 1 hour or overnight.
2. Preheat oven to 170°C.
   
   Cover the dough with foil and press the beans into place. Place the dough in the oven and bake until the edges are golden brown, 20-25 minutes. Remove the foil and beans and continue baking for another 10-15 minutes. Place the pan with the dough on a cooling rack until completely cool. Beat 1 egg and brush it over the dough; sprinkle with crystal sugar.
3. Prepare the fillingLightly mix together pumpkin puree, cream, sugar, 2 eggs, cinnamon, nutmeg, vanilla, and salt. Fill the crust with the filling, top with pastry (if using), and bake.
   
   Bake the pie until set around the edges, 50 minutes to 1 hour. Transfer the pie to a cooling rack.
   
   You can cook this Pumpkin pie with ginger and cloves.
   
   Shortcrust pie baseIn a food processor, pulse the flour, margarine, sugar, apple cider vinegar, and salt until smooth. Add the butter and pulse until the dough forms sandy flakes. Add 1/4 cup ice water and pulse in between until the dough comes together. If there isn't enough water, add another 4 tablespoons of ice water, 1 tablespoon at a time.
   
   Divide the dough evenly and place it on a sheet of plastic wrap. Form the dough into a circle. Wrap tightly and chill in the refrigerator for at least 1 hour or overnight; or make ahead and freeze for up to 2 months.