Pie Filling

• 2 cups pumpkin puree
• 2 eggs + 1 yolk
• 3/4 cup of brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 12 oz evaporated milk

Mix everything together.

Maple Whipped Cream

• 2 cups heavy cream
• 4 tablespoons maple syrup
• 1 tablespoon sugar

1. Beat the cream until it begins to thicken and get slightly stiff.
2. Add the maple syrup and sugar to the cream.
3. Continue whipping the cream until it forms stiff peaks.

Pate Brisee

• 2 1/2 cups flour
• 1 teaspoon salt
• 1 cup chilled butter
• ice water

1. Pulse flour and salt in a food processor.
2. Add butter, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds.
3. With machine running, add ice water in a slow, steady stream just until dough holds together without being wet or sticky, no longer than 30 seconds.
4. Wrap in plastic; refrigerate at least 1 hour or overnight.

Pumpkin Pie

1. Preheat 375 degrees
2. Put crust in pie dish and freeze until firm (~15 minutes).
3. Bike pie crust covered 10 minutes then uncovered 5 minutes.
4. Lower to 350 degrees.
5. Bake until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes.
6. Cool 2-3 hours, and serve with whipped cream.