Classic American Pumpkin Pie

In a mixing bowl, combine 40 gr Flour, 2 ¹/₂ tsp Powdered Sugar, and ¹/₄ tsp Table salt, rub in 20 gr Butter until coarse crumbs form, then stir in 10 ml Water to form a smooth dough disc and chill for 30 minutes.

Roll out the chilled dough to 3 mm thickness, press it gently into small pie pans, trim the edges, prick the base with a fork, and chill in the freezer for 15 minutes.

Line the pie crust with parchment paper and pie weights, blind bake in an oven preheated to 190°C (375°F) for 10 minutes, then remove the weights and bake for 5 additional minutes until lightly golden.

In a separate bowl, whisk together 75 gr Pumpkin, 5 tsp Brown Sugar, ¹/₂ tsp Ground Cinnamon, ¹/₂ tsp Ground Ginger, ¹/₂ tsp Ground Nutmeg, 1 ml Vanilla Extract, ¹/₂ piece Eggs size M, and 30 gr Cream (whipping) until the filling is uniform and smooth.

Pour the smooth pumpkin custard mixture into the pre-baked pie crust and tap gently on the counter to release air bubbles.

Lower the oven temperature to 170°C (340°F) and bake the pie for 35 to 40 minutes until the edges are firm and the center jiggles slightly, then cool to room temperature and chill in the refrigerator for at least 3 hours.

In a clean chilled bowl, whip the remaining 20 gr Cream (whipping) with the remaining 2 ¹/₂ tsp Powdered Sugar until soft peaks form.

Slice the chilled pumpkin pie into portions, spoon the freshly whipped cream on top, and dust with the remaining ¹/₄ tsp Ground Cinnamon before serving.