Pumpkin Spice Pie with Espresso Whipped Cream

Directions

Pie Crust and Filling:

1. Prepare and chill pie dough as directed. Roll dough to fit a 9-inch pie pan. Place dough in the pie pan, fold edges under and flute, as desired. Freeze for 15 minutes.
2. Preheat oven to 425°F.
3. Line pie dough with parchment paper or foil and fill with pie weights (can use dried beans, uncooked rice, or granulated sugar as a weight as well).
4. Bake at 425°F for 18 minutes. Remove crust from oven and allow it to cool for a couple of minutes before carefully removing the pie weights and parchment paper.
5. Return pie pan to the oven and reduce oven temperature to 350°F. Bake for 5 minutes or until the bottom of the crust no longer looks wet. Remove from the oven and allow to cool while preparing filling.
6. In a large bowl, combine the pumpkin, sugar, cream, molasses, spices and salt. Whisk until well blended.
7. Gently beat the eggs and egg yolk, then whisk into pumpkin mixture until blended.
8. Pour into par-baked crust and place on a sheet pan.
9. Bake for 1 hour or until the center is set.
10. Allow to cool slightly before serving or cool completely and refrigerate until ready to serve.

Espresso Whipped Cream:

1. In the bowl of a mixer, whip the cream, espresso powder and powdered sugar on medium-high speed until thick and fluffy.
2. Dollop on slices of warm pie or wait until the pie is chilled and spread the whipped cream on top of the pie.
3. Lightly sprinkle with cinnamon.