Best Pumpkin Pie Ever

This is absolutely the best pumpkin pie I have ever made. It's light and fresh tasting.

If you decide to try it, use the Pate Brisee crust, it adds a lot to the pie and is simple to make.

Pate Brisee

1 1/4 cups all-purpose flour

1/2 tsp salt

1 tbs granulated sugar

1/2 cup unsalted butter, chilled & cut into 1 inch pieces

1/8 - 1/4 cup ice water

Place flour, salt & sugar in a food processor until combined. Add butter and process until the mixture resembles course meal (about 15 seconds). Pour 1/8  cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. Add more water if necessary, but don't process more than 30 seconds.

Turn the dough out onto a floured surface and gather into a ball. Flatten into a disk and wrap with plastic wrap. Refrigerate for 30 - 60 minutes.

After the dough has chilled, place on a lightly floured surface and roll into a 13 inch circle. Fold in half and place into pie plate. Cover and chill for 30 minutes.

Pumpkin Filling

3 large eggs

2 cups fresh pumpkin  or 1 15 ounce can

1/2 cup heavy whipping cream

1/2 cup light brown sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1/8 tsp ground cloves

1/2 tsp salt

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 sheet. Bake for 46 - 50 minutes or until the filling is set and the crust has browned @ 375 degrees (the center will still look wet) A knife inserted about one inch from the side of the pan will come out almost clean. Serve at room temperature.