1. Mix the flour with the salt in a large bowl. Add the cold butter in small pieces and mix. Cut the butter with a pastry blender into pea-sized pieces. Mix the ice water with vinegar and add gradually to the bowl, mix until the dough starts coming together. Do not knead much, the dough should not be too wet or sticky – it should just hold together. Wrap in plastic wrap and place in the fridge for at least 1 hour.

 

2. Roll out the dough on a floured surface to a round circle which is slightly larger than a 9 inches (23cm) pie dish. Transfer the dough to the pie dish and press to the bottom and sides – the dough should overlap slightly. Prick with a fork several times and place in the fridge for about 30 minutes.

 

3. Preheat the oven to 350°F (180°C). Place a piece of baking parchment on top of the dough and fill with pie weights. Blind bake for about 15 minutes. Take out of the oven and let cool down for about 10 minutes (with the pie weights still in place), then remove the pie weights and bake another 10 minutes at the same temperature. Take out of the oven and let cool down a bit. Keep the oven running.

 

4. Prepare the filling by mixing the pumpkin puree, heavy cream, eggs, sugar, maple syrup, pumpkin pie spice, and salt in a large bowl until well combined. Pour the filling into the pre-baked pie crust and bake for 45-55 minutes until the edges are set and the center is still slightly wobbly. Take out of the oven and let cool down on a wire rack. When cooled, place in the fridge and let cool down and set completely overnight.

 

5. For the maple whipped cream add the heavy cream, confectioners’ sugar and maple syrup to a tall bowl and whisk on high speed until stiff peaks form. Decorate the pie to your liking and sprinkle with some chopped nuts or pumpkin seeds (optional).