Gay Lea Pumpkin Pie

Ingredients:

Instructions:

Pastry: In the bowl of food processor, pulse together flour and salt to aerate. Using a pastry cutter or 2 knives, cut in the butter until mixture resembles coarse meal with a few larger pieces, about the size of peas. In a separate bowl stir together ice water and vinegar. Add water mixture to food processor bowl; pulse briefly, adding up to 1 tbsp (15 mL) more water if mixture looks too dry. Pulse until mixture is thoroughly moistened but has not formed into a ball. Dump mixture out onto work surface. Knead lightly to bring together into a ball; flatten into disc. Wrap in plastic wrap. Refrigerate for at least 1 hour or for up to 3 days. Makes enough for one 9-inch single crust pie. Roll out pastry and fit into 9-inch (23 cm) pie plate. Trim pastry, leaving 1-inch (2.5 cm) overhang; fold the overhang under and flute edge if desired. With tines of fork, prick shell all over; cover with foil or parchment paper. Cover foil evenly with pie weights or dried beans. Bake on lowest rack at 400°F (200°C) for 15 minutes. Lift out weights; bake for another 10 minutes or until pastry is set.

Filling: In large bowl, whisk together pumpkin puree, brown sugar, cinnamon, ginger, cloves, nutmeg and salt. In separate bowl, whisk together eggs, cream and sour cream;
slowly whisk into pumpkin mixture until well blended. Pour into baked pie shell. Bake on lowest rack at 350°F (180°C) for about 1 hour or until knife inserted in centre comes out clean. Let cool on rack. Decorate edges of pie with Gay Lea whipped cream.