Creamy Pumpkin Pie with Maple Whipped Cream

In large bowl, combine flour with salt ; using pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs.

In measuring cup and using fork, beat egg yolk with vinegar until blended; pour in enough ice water to make 1/3 cup (75 mL). Stirring briskly with fork, gradually add 1/4 cup (50 mL) of the egg yolk mixture to flour mixture; mix just until dough starts to hold together, adding remaining egg yolk mixture if necessary. Turn out dough onto lightly floured work surface; knead 2 or 3 times to form ball. Flatten into disc; wrap in plastic wrap and refrigerate for at least 1 hour or for up to 3 days.

On lightly floured surface, roll out three-quarters of the pastry and fit into 9-inch (23 cm) pie plate; pierce all over with fork. Let stand for 10 minutes. (Reserve remaining pastry for another use.) Trim to rim of plate. Using sharp knife, make 1/2-inch (1 cm) long cuts at 1/2-inch (1 cm) intervals around edge of pastry shell. Fold every other pastry tab inward to create checkerboard pattern. Lightly brush rim with some of the beaten egg. Refrigerate for 30 minutes.

Line pastry shell with foil or parchment paper; fill evenly with pie weights or dried beans. Bake in bottom third of 375°F (190°C) oven for 15 minutes; lift out foil and weights and bake for about 10 minutes longer or until pastry is set and just starting to turn golden. Reduce heat to 350°F (180°C); place pie shell on baking sheet.

Filling: Meanwhile, in large bowl, whisk together pumpkin puree eggs, sugar, whipping cream, flour, cinnamon, vanilla, ginger, nutmeg, salt and allspice. Pour into pastry shell and return to oven; bake for about 1 hour or until pastry rim is brown and edge of filling is set but centre still jiggles slightly. Let cool completely on rack. Cover and refrigerate for at least 2 hours or until chilled or for up to 24 hours.

Topping: In bowl, whip cream with maple syrup; spoon onto individual servings.

Make this pumpkin pie even more special with fresh pumpkin purée made from local pumpkins. Click here to learn how.

Additional information :

Tip: To make dough in food processor, combine flour with salt ; using on/off motion, cut in butter and shortening until mixture resembles coarse meal. In measuring cup, beat egg yolk with vinegar; pour in enough ice water to make 1/3 cup (75 mL). With motor running, add 1/4 cup (50 mL) of the egg yolk mixture to flour mixture; mix just until dough starts to hold together, adding remaining egg yolk mixture if necessary.

Pastry Variations
Use the remaining one-quarter of the pastry if you wish to make these decorative borders instead of the checkerboard design. Or use to cut leaf (or other) shapes to decorate; bake on baking sheet for last 15 minutes and arrange on top of baked pie.

To make a braided border: On lightly floured surface, roll out remaining pastry into 11- x 4-inch (28 x 10 cm) rectangle. Using sharp knife, cut into 12 thin strips. Pinch 3 strips together at top; braid and transfer to pastry rim, pressing to adhere. Repeat with remaining strips. Lightly brush with beaten egg.

To make a leaf border: Flatten pastry rim slightly. Roll out remaining pastry; using small leaf cookie cutter, cut out 40 leaves. Brush pastry rim with some of the beaten egg. Arrange leaves around rim of pie, overlapping and angling outward slightly. Lightly brush with beaten egg.