- 2 cups all-purpose flour, plus extra for rolling
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- ½ pound unsalted butter, cold
- ½-¾ cup ice water
- 1, 15-ounce can pumpkin puree
- ½ cup sugar
- ½ cup dark brown sugar
- 2 eggs
- ½ cup heavy cream
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon salt
- 2 cups heavy whipping cream, cold
- ¼ cup powdered sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- pinch of salt
- Place flour, salt, and sugar in a large bowl and mix with a fork.
- Cut butter into ½-inch cubes and add to the flour. Work butter into flour mixture until no large chunks remain. (This mix should be shaggy, not homogenous.)
- Make a hole in the center of the mixture and add ⅓-cup ice water. Gently fold it into the flour and butter. Add more as needed, one tablespoon at a time, just until the dough comes together.
- Turn the dough out onto a floured surface. Cut it into two equal pieces, shape dough into discs, and cover in plastic wrap. Let dough rest in the fridge for at least one hour.*
- Preheat oven to 425 degrees F.
- In a large mixing bowl, whisk together all filling ingredients until well combined.
- Pour ingredients into a prepared 26.04 Cm Dual Cast Iron Pan. Bake for 15 minutes at 425 degrees F and then decrease the temperature to 375 degrees F. Continue to bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let pie cool at least one hour before slicing.
- Place all ingredients in a large mixing bowl. With an electric mixer with the whisk attachments, beat the ingredients on medium- to medium-high speed until soft peaks form. Add a dollop of whipped cream to the pie or pie slices.**
- Use some extra cinnamon to sprinkle on top for garnish, if desired.
Put your mixing bowl and the whisk attachments (beaters) in the freezer for 10-15 minutes to get them chilled. When whipping cream, you want everything cold so the fat in the cream will not melt. The colder the utensils, the fluffier the whipped cream will be.
- *Reserve one disc for another quiche or a delicious pie. The dough will keep in the fridge for up to 5 days and in the freezer for 3 months.
- **Whipped cream can be made 2-3 hours before serving, just make sure you keep it covered and cold.