Pumpkin pie (spiced pumpkin pie)

Pasos

1. Crust: mix the flour, half of the salt, and the sugar for the crust. Add the very cold diced butter and work it in with your fingertips or pulse in a food processor until you get coarse crumbs with a few pea-sized butter bits remaining. Add the ice water one tablespoon at a time, mixing with a fork, until the dough holds together when pressed. Shape into a disk, wrap in plastic, and chill for at least 1 hour in the refrigerator.
2. Roll out the dough on a floured work surface into a 30 cm round, about 3 mm thick, and line a 23 cm pie pan. Fold the excess dough under the rim and crimp the edges with your fingers to create a fluted border. Prick the bottom with a fork and chill in the freezer for 30 minutes.
3. Preheat the oven to 200 °C (400 °F). Line the crust with parchment paper, fill with pie weights or dried beans, and blind-bake for 15 minutes. Remove the paper and weights, then bake for another 5 minutes, until the bottom looks dry and barely pale golden.
4. Increase the oven temperature to 220 °C (425 °F). In a large bowl, whisk together the pumpkin puree, sugar, the remaining salt, cinnamon, ginger, cloves, and nutmeg. Add the eggs one at a time, then slowly whisk in the evaporated milk until you have a smooth custard.
5. Set the pie pan on a baking sheet, pour the filling into the warm crust, and bake for 15 minutes at 220 °C (425 °F).
6. Lower the oven to 175 °C (350 °F) without opening the door and continue baking for 35 to 45 minutes, until the edges are set and the center still wobbles slightly, like gelatin, when you gently shake the pan. A knife inserted halfway between the edge and the center should come out clean. If the crust browns too quickly, protect the edges with a strip of aluminum foil.
7. Let the pie cool for at least 2 hours on a wire rack: the custard finishes setting as it cools and will slice cleanly.
8. Just before serving, whip the well-chilled heavy cream with the confectioners' sugar until soft peaks form. Serve each slice with a dollop of whipped cream.