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1
Preheat the oven to 375 degrees F.
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2
For the crust: Put flour in the food processor, add 6 tablespoons ice water, the butter and salt.
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3
Pulse in the food processor until the mixture resembles coarse meal.
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4
Remove from the food processor and knead until light.
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5
Wrap the dough and chill in the refrigerator for at least 30 minutes.
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6
Remove and roll out dough to fit the pan.
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7
Place pie weights in the bottom and bake for 25 minutes.
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8
Remove from the oven and allow the pie shell to cool.
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9
For the filling: Place the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and salt in a large mixing bowl and blend with a whisk.
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10
Add the evaporated milk, molasses and eggs; stir vigorously with the whisk until smooth.
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11
Pour the filling into the pie shell.
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12
Cover the edge of the crust with aluminum foil.
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13
Bake the pie on the center rack of the oven until the top is shiny and set.
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14
The pie is set when a knife inserted in the center comes out clean, about 1 hour.
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15
For the whipped cream: Chill the whipping cream for 15 to 20 minutes.
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16
Combine the chilled whipping cream and sugar in a bowl them whip them together with an electric mixer until you see firm peaks, a couple of minutes.
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17
Remove the pie from the oven and carefully remove the foil.
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18
Cool the pie on a rack.
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19
Serve the pie warm, cold or at room temperature with a dollop of whipped cream.
