Decorate this Pumpkin Pie, an American classic, with some whipped cream, or serve the cream alongside.

INGREDIENTS 

Crust 

1 1/4 cups all purpose flour
1/2 tablespoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water

Filling
1 16-ounce can solid pack pumpkin
1 1/2 cups whipping cream
3 large eggs
1/2 cup sugar
1/4 cup packed golden brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoons ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

DIRECTIONS

For Pie Crust
Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until coarse meal forms. Add 3 tablespoons water. Using on/off turns, blend just until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)

Preheat oven to 350°F. Roll out dough on floured surface to 12-inch-diameter round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under crust. Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish). Freeze crust for 15 minutes. Line crust with foil and then fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans and bake until crust is set and pale golden, about 10 minutes.

For Filling: Whisk all ingredients in large bowl until combined. Pour into pie crust. Bake until the center thickens to the point where it no longer sloshes but instead wiggles like gelatin when the pan is gently shaken, about 45-50 minutes, or stick a knife near the center of the pie. (Don’t stick the knife in the direct center.) The pie will continue to bake after you take it out of the oven so you don’t want the very center done while it’s still in the oven. If the knife comes out clean, it’s done. If it’s not done, bake for a little longer and then test again. Let it cool for about 2 hours to really firm up. Serve it warm, or refrigerate and serve chilled. (Can be made 6 hours ahead. Let stand at room temperature.) If you want, you can add a dollop of whipped cream or serve with a scoop of ice cream. Serves 8.