• Before you start your pumpkin pie, you'll need to make your pie crust! Head on over to my Buttery Sourdough Pie Crust Recipe, and mix up a batch for your pumpkin pie. A single batch of pie dough will make 2 pie shells, you can freeze any extra pie dough or use it for adding decorations to your pumpkin pie. Come back once that's done and follow the next steps!
  1 batch Buttery Sourdough Pie Crust

Step 1: Roll and Par-Bake the Bottom Crust

• Allow your pie crust to sit at room temperature about ten minutes, to take the chill off so you're able to roll it out.
• Gather your rolling pin, flour, and pie pan while your dough rests and prepare a clean work surface. This is optional, but I like to spray a little cooking spray on a paper towel and gently wipe my pie pan to ever so lightly grease it at this point. Another option is to flour your pan, to help with a clean release of your pie crust.
• Flour your work surface and rolling pin, and starting at the center of your dough disc begin to roll your crust out. This is a gentle process, you don't want to have cracking dough. You want slow even steady pressure on your dough.
• Continue to roll out your dough, aiming for a a 12-inch circle which is going to fit a 9-inch pie pan perfectly. If your circle starts to become uneven, use your hands to gently press the dough back into the shape you want. Your crust will be about 1/8 inch thickness.
• Tip: I like to lift my dough and flip it over occasionally to avoid the dough sticking to my surface. If your edges are cracking, dip your fingers in a little ice water and press the dough back together before resuming rolling it out.
• Once you've rolled out your circle of pie dough, you can use your rolling pin to gently roll the pie crust up on the rolling pin and unroll it over the pie pan. Don't roll the pie crust too tightly when you do this, or it'll stick together. Think a loose roll. This makes for an easy transfer!
• Try to center your crust over the pie pan as much as possible gently unrolling the crust over the pie pan.
• Use one hand to lift the crust, and one hand to press the crust into the edges of the pie pan fitting the dough to the pan. Using kitchen scissors, trim any excess crust to create a 1-inch overhang of pie crust all around the pan. Make sure no air bubbles are under the crust.
• How to flute the crust: tuck the 1-inch overhang of pie dough under itself and work around the pie pan making the crust flesh with the pie pan. Using two knuckles and one thumb, press with your thumb between your two knuckles to form a 'V" shape around the entire edge of the pie crust.
• Next, you'll use a fork to "dock" or press holes into the pie crust all over the pie crust bottom. You can also do this to the sides if you'd like. This prevents the pie crust from puffing up and helps with an even bake.
• Tip: Freeze the shaped pie crust for 30 minutes prior to baking to help the crust hold it's shape during baking. Don't skip this!
• Preheat your oven to 375 F.
• You'll need a piece of parchment paper, pie weights, and a baking sheet. Cut a piece of parchment paper large enough to line your pie, and crumple it up in your hands. This will keep the parchment from rolling up on you.
• If you don't have ceramic pie weights, you can also use dried beans to hold the parchment paper in place. Filling the pie with weights or beans avoids the pie crust from slipping down the side and the crust loosing it's shape. The weights should mostly fill up the pie dish for this to work properly.
• Pour the ceramic weights or beans (about 2 cups) into the parchment-lined pie dish, and transfer the pie dish to a cookie sheet. This makes for easy removal when removing the pie, and avoids the crust being destroyed by the oven mitts.
• Bake the pie crust for 18 minutes at 375 F, then remove the parchment paper and pie weights.
• Return the pie crust to the oven without the parchment and weights for another 5 minutes. The bottom of the crust should look dry and golden. Remove from the oven to cool while you make the pumpkin pie filling.
• Adding pie crust decorations: Roll out your left over pie dough to 1/4 inch thickness. Use little leaf cookie cutters or a sharp knife to create leaves or shapes you'd like out of the pie crust to decorate your pie. I like to use a toothpick to press veins into my leaves. Brush with egg wash and sprinkle with white sugar crystals. Bake at 375 F for 20 minutes until crispy and golden brown. Allow to cool, then transfer to an airtight container for later use.
  coarse white sugar

Step 2: Fill the Pie and Bake

• Preheat the oven to 425°F (220°C).
• In a medium bowl, combine the white sugar, brown sugar, cinnamon, ginger, nutmeg, cardamom, salt, and cornstarch.
  ½ cup (100g) granulated white sugar, ¼ cup (55g) brown sugar, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon cardamom, ½ teaspoon sea salt, 1 teaspoon cornstarch
• Add the eggs, egg yolk, heavy cream, vanilla and pumpkin puree to the bowl. Whisk until smooth.
  2 large eggs, 1 egg yolk, 15 oz (425g) pumpkin purée, 1 cup (240g) heavy cream, 1 teaspoon vanilla extract
• Pour the prepared pumpkin pie filling into the par-baked pie shell. Beat one egg with 1 teaspoon of water if you want a more golden crust, and using a pastry brush or paper towel apply the egg wash to the edges of the pie crust.
  1 egg, 1 teaspoon water
• Transfer the pie dish to a baking sheet, and transfer the pie to the preheated oven.
• Bake at 425°F (220°C) for 15 minutes, this helps set the custard and prevents soggy crust. Loosely tent the whole pie with foil (make sure it doesn’t touch the crust or it may stick), and reduce oven heat to 375°F (190°C) and continue baking 50–60 minutes. The pie is done when the edges are fully set and the center has a little jiggle. Remove the pie from the oven.
• Let the pie cook completely before serving, for the best set pie refrigerate overnight so the pumpkin filling can fully set.

Step 3: Make Whipped Cream

• Chill a medium sized bowl and hand beaters for ten minutes in the freezer to make sure your bowl is cold.
• Add heavy cream, sugar, and vanilla to the bowl.
  1 cup (240g) heavy cream, 2 Tablespoons white granulated sugar, 1 teaspoon vanilla extract
• Beat the whipped cream on medium to high speed for 3-4 minutes until medium stiff peaks begin to form.
• Garnish the pumpkin pie as desired with fresh whipped cream, and add the pie crust leaves to decorate the pie. I like to add a sprinkle of cinnamon over for added color and flavor.
• Slice and serve!