Award Winning Pumpkin Pie

This pumpkin pie is perfect for Thanksgiving with its deliciously spicy filling and flaky cream cheese pie crust.

Servings 8 servings

Place cubed butter into the freezer for 30 minutes before preparing the dough.
Combine flour, salt, and baking powder in a bowl and place in the freezer for 30 minutes.

Pour cold flour mixture into the food processor, add cold cream cheese (cut in 3-4 pieces), and process until mixture resembles coarse meal.
Add frozen butter cubes and pulse until butter is the size of a pea.
Pour in cream and vinegar and pulse until butter is the size of small peas. The mixture will not hold together unless pinched.
Tip out half the mixture onto plastic wrap and knead until the mixture forms a circular disc. Repeat with the remaining dough. Refrigerate both discs for 45 minutes.
Roll out half the dough on a lightly floured surface (or between two pieces of parchment paper) to 13-inch diameter circle and place in the pie plate. Do not stretch the dough or it will shrink while baking. Leave crust out while preparing nut/cookie crumbs.
Place gingersnap cookies and pecans into food processor and process until finely ground.
Pour crumbs onto pie crust, spread crumbs, gently press crumbs into an even layer on the bottom and halfway up the sides using your fingers or the back of a spoon, and place in the fridge while preparing the filling.

Preheat oven to 375°F/190°C for 45 minutes before baking the pie. Set the rack at the lowest level in the oven.
Whisk together the eggs and vanilla in a small measuring cup and set aside.
Combine the milk and heavy cream in a measuring cup and refrigerate until needed.
In a small saucepan, stir together the pumpkin, brown sugar, spices, and salt. Cook the mixture until it simmers over medium heat while stirring constantly. Reduce the heat to low and continue stirring for an additional 3-5 minutes or until mixture is thick and shiny.
Pour the mixture into the food processor and process for 1 minute and then add the milk and cream while still processing. Scrape down the bowl, close the lid, and add the egg mixture a third at a time while motor is running.
Pour mixture into pie crust, smooth the surface, and refrigerate for 30 minutes.
Roll out the second half of the pie crust and decorate the top of the pie.

Place pie on the lowest rack in the oven and bake for 30 minutes, rotate the pie and place an aluminum foil ring to cover the edges of the crust, and continue baking for another 20-30 minutes until a knife inserted into the filling comes out almost clean.
Set the cooked pie on a cooling rack for at least 1 hour before cutting. Store the pie in the refrigerator and bring out approximately 30 minutes before serving.