Pumpkin pie with a spiced base

Ingredients:

Cake

• 1 1/4 cups all-purpose flour, plus more for dusting
• 1 tbsp granulated sugar
• 1/4 teaspoon salt
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground cardamom
• 1/8 tsp freshly grated nutmeg
• 1/8 tsp ground allspice
• 110 g cold unsalted butter, cut into small pieces
• 1 tbsp. apple cider vinegar

Filling

• 430 gr. pumpkin puree
• 2 large eggs
• 1.75 cups (400 g) heavy cream
• 3/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/4 teaspoon freshly grated nutmeg
• 1/4 tsp ground allspice
• 1/2 tsp salt

Whipped cream

• 1 cup cold heavy cream
• 1/4 cup light brown sugar
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1 cup heavy cream

Preparation:

1. Prepare the cake base: In a food processor, combine the flour, granulated sugar, salt, cinnamon, ginger, cardamom, nutmeg, and allspice. Add the butter and process until the mixture resembles coarse meal. Add the vinegar and 1/4 cup ice water and continue to process until the dough forms a ball. Place the dough on a sheet of plastic wrap; shape the dough into a disk and wrap in plastic wrap. Chill until set, at least 1 hour, or overnight.
2. On a lightly floured surface, roll the dough into a 12-inch (30-cm) circle. Place it in a 9-inch (23-cm) round pan, pressing the dough into the bottom and sides. Tuck any excess dough into the pan and form a fluted edge with your fingers or a fork. Freeze the crust until firm, about 1 hour.
3. Place the baking sheet in the center of the oven and preheat to 180°C (350°F). Line the crust with foil, then fill it with ceramic pie weights or dried beans. Place it on the hot baking sheet and bake until lightly golden around the edges, about 20 minutes. Remove the weights and foil and continue baking until the crust is golden, about 10 minutes. Transfer the pan to a wire rack and cool completely. Leave the baking sheet in the oven.
4. Meanwhile, prepare the filling: In a medium bowl, combine the pumpkin puree, eggs, heavy cream, granulated sugar, vanilla, cinnamon, ginger, cardamom, nutmeg, allspice, and salt. Pour the filling into the cooled crust and return it to the hot baking sheet in the oven. Bake until the filling is set around the edges but the center still jiggles slightly, 50 minutes to 1 hour. Transfer the pie to a wire rack and cool completely.
5. Make whipped cream: Using a mixer on medium speed, beat the heavy cream, brown sugar, vanilla, and cinnamon until stiff peaks form, 2 to 3 minutes. Serve the pumpkin pie with whipped cream.