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1
In a food processor, pulse the flour, sugar and salt.
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2
Add the butter; pulse until it resembles small peas.
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3
Sprinkle the water over the flour and pulse until moist crumbs form.
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4
Turn the pastry out onto a work surface; knead it with the heel of your hand 2 or 3 times.
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5
Flatten into a disk, wrap in plastic and refrigerate until chilled, at least 30 minutes.
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6
Let stand at room temperature for 15 minutes before rolling out.
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7
On a lightly floured surface, roll the pastry out to a 13-inch round.
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8
Transfer the pastry to a 9-inch glass pie plate.
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9
Trim the overhang to 1 inch, then fold it under and crimp it decoratively.
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10
Using a fork, prick the bottom several times.
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11
Freeze the pastry until firm, about 1 hour or for up to 3 days.
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12
Preheat the oven to 425.
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13
Line the pastry with parchment and fill with pie weights or dried beans.
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14
Bake in the lower third of the oven for 30 minutes, or until the rim is lightly browned and the bottom is just set.
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15
Remove the parchment and pie weights.
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16
Bake for 5 minutes longer, until cooked through and lightly browned.
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17
Cover the rim with foil if it begins to darken.
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18
Lower the oven to 350.
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19
In a large bowl, whisk the pumpkin, sugar, cinnamon, ginger, nutmeg and salt.
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20
Whisk in the eggs, 1 at a time.
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21
Whisk in the cream and vanilla.
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22
Pour the filling into the hot crust.
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23
Cover the rim with foil.
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24
Bake for 45 minutes, or until the custard is firm around the rim, slightly jiggly in the center.
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25
Transfer the pie to a baking sheet.
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26
Leave the oven on.
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27
In a bowl, beat the egg whites at medium speed until frothy.
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28
Add the cream of tartar and beat until soft peaks form.
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29
Slowly beat in the sugar.
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30
Add the vanilla.
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31
Increase the speed to medium-high; beat until stiff and glossy, about 2 minutes longer.
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32
Scoop the meringue onto the warm pie, spreading and swirling it decoratively; be sure the meringue touches the crust all around.
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33
Bake the pie on the middle rack of the oven for 10 minutes, or until the meringue is lightly browned.
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34
Transfer the pie to a wire rack to cool completely, at least 4 hours.
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35
Decorate with Sugared Maple Leaves and serve.
