Pumpkin pie with maple whipped cream

Place all of the ingredients, as well as the equipment (a food processor bowl and blade, or large bowl, whisk and pastry cutter or fork) in the freezer for about 20 minutes to chill well.

To make the dough using a food processor, pulse together the flour, sugar and salt until thoroughly combined. Add the butter and pulse just until the butter is reduced to pea-sized pieces. Sprinkle ½ cup of water over the mixture, and pulse a few times until the mixture begins to clump together to form a cohesive dough. If the dough is too crumbly and dry, pulse in additional water, 1 to 2 tablespoons at a time. Remove the dough and mold it into a disk roughly 8 inches in diameter. Cover the disk tightly with plastic wrap and freeze for 10 minutes.

Alternatively, to make the dough by hand, whisk together the flour, sugar and salt in a large bowl. Cut in the butter just until it is reduced to pea-sized pieces. Sprinkle ½ cup of water over the mixture, and stir together until the ingredients are combined to form a dough. If the dough is too crumbly and dry, gently work in additional water, 1 to 2 tablespoons at a time. Mold the dough into a disk roughly 8 inches in diameter. Cover the disk tightly with plastic wrap and freeze for 10 minutes.

Remove the dough from the freezer and place on a lightly floured surface. roll the dough to a thickness of just under 1/4-inch thick. Carefully line a deep-dish pie plate with the dough, trimming the overhang so it extends only 2 inches from the edge of the plate. Fold the overhang under itself to double up on the dough around the rim, quickly crimp it. Place the prepared pie crust in the freezer for at least 10 minutes.

Meanwhile, heat the oven to 425 degrees. Remove the prepared crust from the freezer and using a fork prick the dough on the bottom of the shell. Line the shell with foil and pie weights and center the pie plate on a rimmed baking sheet. Parbake until the crust is set, 30 to 45 minutes. Because of the high butter content, some butter will leach out of the crust, bubbling on the bottom of the crust, and dripping out of the sides, but the rimmed baking sheet should catch it. Remove the pie weights, prick the bottom of the crust again, and continue to bake until the crust is thoroughly cooked and golden-brown (it will be a deep brown in some places), about 20 minutes. Remove and cool completely on a rack before filling.

Heat the oven to 425 degrees.

In a large bowl, whisk together the sugar, cinnamon, salt and ginger. In a separate bowl, beat together the eggs.

Whisk the pumpkin into the spice mixture until evenly combined, then beat in the eggs, then the evaporated milk, to form the pie filling. Pour the filling into the shell (depending on the depth of your pie dish, you might have a little extra; fill the shell until it comes to the base of the crimped edge).

Place the pie in the oven and cook for 15 minutes, then reduce the oven setting to 350 degrees and continue to bake until the filling is set, about 1 hour and 10 minutes (start checking the pie periodically after 45 minutes). Line the edges with a collar of foil if needed to prevent it from over-coloring or burning as the pie bakes.

Remove from heat and cool on a rack to room temperature before serving.

In a large bowl, beat the cream with the syrup and salt until smooth, gentle peaks form.