Cookies

Cream ¾ cup butter and 1 cup packed brown sugar until completely combined. Add in 1 large egg and ¼ cup molasses and mix until the dough is fluffy. Add in 2 tsp baking soda, 1 tsp nutmeg, 1 tsp ground ginger and 1 tsp cinnamon. Mix in 2½ cups all-purpose flour, a third at a time. Refrigerate the dough for 2 hours. Scoop 1 tbsp cookie dough balls and roll in 1 cup powdered sugar. Bake the cookies in a 375˚F oven for 9-10 minutes.

Blind bake pie crust. While pie crust is baking, prepare pie filling. Combine 15 oz (425 g) canned pumpkin puree, ¾ cup (150 g) brown sugar, 1½ tsp vanilla extract, 1¾ tsp cinnamon, ¾ tsp ginger, ½ tsp allspice, ½ tsp nutmeg and ½ tsp salt in a large bowl and stir until completely combined. Add 3 lightly beaten eggs, one at a time, stirring until just combined after each addition. Stir by hand and do not overdo it. Gently stir in 1 cup heavy cream until completely combined and batter is smooth and uniform.

Once pie crust has finished baking, remove from the oven and reduce oven temperature to 325˚F. Bake for 55-60 minutes or until center is set or almost completely set (very small amount of wobble in the center is fine, especially if edges are showing small cracks). Keep an eye on the pie and check halfway through baking. If edges begin to turn too dark, tent with aluminum foil. When a toothpick comes out clean, it is done baking.

Allow pie to cool to room temperature then transfer to refrigerator and chill for 4-6 hours or preferably overnight before slicing and serving. Top with whipped cream.

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