Jack-O-Lantern Pumpkin Pie

Ingredients:

Dough

• 2.5 cups flour + extra for dusting
• 1 tbsp. granulated sugar
• 1/4 teaspoon fine salt
• 220 g cold butter, diced
• 3 large eggs

Filling

• 425 g pumpkin puree (about 2 cups)
• 3 large eggs, lightly beaten
• 3/4 cup brown sugar
• 1 and 1/4 cups light cream
• 1.5 tsp ground cinnamon
• 0.5 tsp ground allspice
• 0.5 tsp ground ginger
• 0.5 tsp fine salt
• 1/4 tsp ground nutmeg

Preparation:

1. DoughIn a medium bowl, combine the flour, sugar, and salt. Using your fingers, work in the butter until the mixture resembles yellow cornmeal mixed with pea-sized pieces of butter (if the flour and butter mixture gets warm, refrigerate it for 10 minutes before continuing). In a small bowl, lightly beat 2 eggs. Fold them into the dough with a fork. If the dough is dry, sprinkle it with 1 tablespoon of cold water.
2. Or mix the dough in a food processor fitted with a metal blade.Mix together the flour, sugar, and salt. Then add the butter and pulse about 10 times until the mixture resembles yellow cornmeal mixed with pea-sized pieces of butter. Lightly beat 2 eggs in a small bowl, add them to the processor, and pulse 1-2 more times; the dough should not form a ball in the processor (if the dough is very dry, add 1 tablespoon of cold water). Remove the bowl from the processor, remove the blade, and gather the dough together with your hands.
3. Form the dough into a ball, then cut it in half. Form each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
4. On a lightly floured surface, roll out 1 disk into a 12-inch (30 cm) circle and about 0.3 cm (0.15 in) thick. Transfer the dough to a 9-inch (22 cm) pie pan and trim the edges, leaving about an inch (2.5 cm) overhanging the pan. Tuck the overhanging dough inward to form a thick edge with a rim. If desired, fluted the edges. Freeze the pan for 30 minutes.
5. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the remaining disk into a circle 12 inches in diameter and approximately 0.3 cm thick. Transfer the dough to the prepared baking sheet and freeze for 30 minutes.
6. Position two racks in the middle and bottom third of the oven and preheat the oven to 400°F (200°C). Line the pan with parchment or foil and fill it with dried beans or pie weights. Bake on the baking sheet on the middle rack of the oven until the dough is set, about 20 minutes. Remove from the oven and lift the parchment to remove the pie weights. Bake until the crust is golden brown, about 10 minutes. Cool on a wire rack. Reduce the oven temperature to 350°F (175°C).
7. Meanwhile, cut out the pattern.In a small bowl, lightly beat the remaining egg. Remove the rolled-out dough from the freezer and, working on a baking sheet, cut out a solid circle with a diameter of 22 cm. Using a stencil or your free hand, cut out two round eyes, a triangular nose, and a toothy grin to give the dough the appearance of a jack-o'-lantern. To mimic the ribbed indentations of a pumpkin, cut slits around the face (these will also serve as vents for the filling). From the remaining dough, cut out a "stem" and attach it to the top of the face using the beaten egg as glue. Return the dough to the freezer for 20 minutes.
8. FillingMeanwhile, in a large bowl, whisk together the pumpkin puree, eggs, brown sugar, cream, cinnamon, allspice, ginger, salt, and nutmeg until smooth. Place the crust on a baking sheet and pour in the filling.
9. Brush the frozen dough with beaten egg, then lift it from the baking sheet. Carefully place the face on top of the filling.
10. Bake on the bottom rack of the oven until the top is golden brown and the filling is set but still slightly runny in the center, 50-60 minutes (if the edges of the pie are browning quickly, cover it with aluminum foil). Cool on a wire rack. Serve slightly warm or at room temperature.