Pumpkin Pie

Pumpkin pie is perfect holiday recipe. It has a flaky and tender crust and a smooth custard filling. The filling is sweet and mildly spiced and easy to make. In order to make tender and flaky crust, make sure that the ingredients are cold and work quickly to avoid the butter from melting. This recipe is adapted Joy of Baking and William- Somona

Ingredients
For the crust
All purpose flour- 1 1/2 cup
Cold unsalted butter- 1 1/2 stick
Sugar- 1 tbs
Salt- 1/2 tsp
Ice water- 5 tbs

Filling
Pumpkin puree- 2 cup
Egg- 3
Heavy cream- 1 cup
Sugar- 3/4 cup
Brown sugar- 1/2 cup
Salt- 1/2 tsp
Cinnamon- 1 tsp
Ginger- 1/2 tsp
Clove- 1/8 tsp
Nutmeg- 1 pinch

To make the pie crust, put all the ingredients in food processor ( except ice water) and process for a few seconds till the butter gets incorporated with the flour and resembles course sand.
Add ice water little by little, till the mixture combines and will hold together when pinched. If it is still crumbly add one more tbs of water.
Transfer the the course mixture on to a plastic wrap and with the help of the wrap press together till it gathers to form a ball. Do not over work at this stage. Wrap tightly and allow it to chill in refrigerator for about a hour.
Dust work surface with flour. Using a rolling pin flatten this dough into a 13 inch circle and 1/8 inch thick. Place this on a 9 inch pie crust. Gently press down to the bottom of the pan trim the edges.Press the edge with a fork or make desired pattern. Cover with cling wrap and chill in refrigerator.

Pre heat oven to 375 degree F.

To make the filling, lightly beat egg and mix in all the ingredients to form a smooth batter.
Pour over the prepared pie crust and bake for 45 minutes.Do not over bake or it will develop cracks. The filling will be set and the center will looks wet and wobbly. Insert a took pick 2 inch apart from the crust and it will come out clean. Allow it to cool on wire rack and then let it sit for 3-4 hours before slicing. Serve with whipped cream.