Ingredients
Pie
1 can (15 ounce) solid-pack pumpkin
1 cup heavy cream
3/4 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
2 large eggs, lightly beaten
Press-In Shortbread Piecrust (see recipe below)
Whipped cream, for serving, optional
Shortbread Crust
2 ounces (4 tablespoons) unsalted butter, softened
3 tablespoons sugar
1 large egg yolk
1 cup all-purpose flour
1 teaspoon coarse salt
Directions
Press-In Shortbread Piecrust
1. Stir together butter and sugar in a medium bowl. Stir in egg yolk. Add flour and salt until mixture is dry and crumbly. Press dough into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 20 minutes. Meanwhile, preheat oven to 375F.
2. Bake, rotating halfway through, just until crust turns golden brown, 20 to 22 minutes. Let cool in dish on a wire rack.
Pie
1.Preheat oven to 325F. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared piecrust.
2.Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a little wobbly, 65 to 70 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for a least 6 hours. (Pie can be refrigerated for up to 2 days.) Serve, chilled, topped with whipped cream if desired.
