FILLING
1 (15-ounce) can pumpkin
½ cup granulated sugar
¼ cup firmly packed light
brown sugar
1 teaspoon pumpkin pie spice
¼ teaspoon ground ginger
½ teaspoon kosher salt
¾ cup heavy whipping cream
1 large egg
1 egg yolk
Sweetened whipped cream,
to serve
Garnish: ground cinnamon
- For crust: In the work bowl of a
food processor, place flour, sugar,
and salt; pulse until combined. Add
cold butter, and pulse until butter
pieces are the size of almonds.
With processor running, add cold
buttermilk in a slow, steady stream
until a dough forms. Shape dough
into a disk, and wrap tightly in
plastic wrap. Refrigerate for at
least 30 minutes or up to 3 days. - Preheat oven to 375°. Spray
a 10-inch cast-iron skillet with
cooking spray. - On a lightly floured surface,
roll dough into a 13-inch circle.
Transfer to prepared pan, pressing
into bottom and up sides. Fold
edges under, and crimp as desired.
Freeze for 10 minutes. - Top with a piece of parchment
paper, letting ends extend over
edges of pan. Add pie weights. Bake
until edges are set, 12 to 15 minutes. - Carefully remove paper and
weights. Reduce oven to 350°,
and bake 5 minutes more. Let
cool completely. - For filling: In a medium bowl,
whisk together pumpkin, sugars,
pumpkin pie spice, ginger, and
salt. Whisk in cream, egg, and egg
yolk until combined. Pour into
prepared crust. - Bake until center is set, 35 to
40 minutes. Let cool completely
on a wire rack. Serve with whipped
cream, and garnish with cinnamon,
if desired.