Directions

CRUST

1. In a large mixing bowl, add the flour and salt and whisks together.

2. Chop the butter into small cubes. Add the cubed butter to the flour mixture and squish the butter into the flour until all the butter pieces are coated.
3. Add in the cold water and mix to combine into a dough and there are no visible dry bits of flour.
4. Form the dough into a disk and wrap in plastic wrap. Refrigerate for at least 4 hours or overnight.
5. Preheat the oven to 350°F. Grease a pie pan well with butter.
6. On a floured surface, roll out the pie dough to 1/4-inch thick. Roll out to slightly larger than pie pan.
7. Place the pie dough in the pie pan and lightly press it against the bottom and sides.
8. Roll in the excess dough so it’s even with the edge of the pie pan (for the crust). Flute the pie crust, or using a fork, press it into the crust around the edges for a decorative finish.
9. Place a piece of parchment paper into the pie crust and add pie weights.
10. Bake for 20 minutes, then remove the pie weights and bake again for another 5 minutes.

FILLING

1. In a large mixing bowl, add the pumpkin puree, applesauce, eggs, heavy cream and pumpkin spice syrup. Whisk together until smooth.

2. Transfer the filling to the pie pan. Fill just below the top of the crust, do not overfill. If you have extra filling, add into small ramekins and bake along with the pie for little mini pies (no crust!).
3. Bake for 40 minutes or util the pie looks mostly set. It may still be a little jiggly in the center, that’s okay. Allow the pie to cool completely before serving (at least 6 hours or overnight is best).

Whipped Cream

1. Using a hand mixer, add the heavy cream and stevia. Whisk, starting on low to avoid splattering. Then increase the speed to full speed. Whisk until stiff peaks form.

2. Pipe dollops of whipped cream onto the pumpkin pie before serving.