Ingredients

• 1 cup Unsalted Butter cut into 1/2-inch cubes, frozen
• 1 1/2 cups Unbleached White All-Purpose Flour
• 1/2 cup Organic Buckwheat Flour
• 1 1/2 tsp Granulated Sugar
• 1 tsp Kosher Salt
• 1/2 tsp Cardamom
• 1/4 cup ice cold water

• 4 Eggs
• 15 oz Pumpkin Puree
• 1/2 cup Heavy Cream
• 1/2 cup Light Brown Sugar
• 1/4 cup Granulated Sugar
• 1 Tbsp Arrowroot Starch
• 1 Tbsp Bourbon optional
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Ginger
• 1/2 tsp freshly ground nutmeg
• 1/4 tsp Cloves
• 1/4 tsp Kosher Salt

• 4 oz Mascarpone Cheese
• 1/4 cup Powdered Sugar
• 1 1/2 cups Heavy Whipping Cream
• 2 Tbsp Bourbon
• 1 tsp Ground Cinnamon
• 1/2 tsp Vanilla Extract
• 1/3 cup Dark Chocolate Shavings for garnish

Instructions

1. Cut the butter into 1/2-inch cubes and place in the freezer while you prepare the other ingredients. In a stand mixer fitted with the paddle attachment, add the dry ingredients: all purpose flour, buckwheat flour, sugar, salt and cardamom. Mix on low speed to combine. Scatter the frozen butter over the flour mixture. Turn the mixer to medium-low speed, and mix until the butter becomes the size of peas (about 3 minutes).
2. Turn the mixer to low and stream in the ice-cold water. Mix just until the dough comes together (make sure you don’t overmix the dough or your crust won’t be flaky!). Use your hands to quickly shape the dough into a disk, wrap in plastic wrap, and place in the fridge for 30 minutes, or until cold.
3. Preheat the oven to 375°F. On a lightly floured work surface, roll the chilled pastry dough to 1/4-inch thick. Press it firmly into the 9-inch pie pan and trim the overhanging crust to 1 inch. Fold the dough under itself and crimp to create the crust. Refrigerate the pie shell for 10 minutes. Prick the base of the pastry with a fork, line with parchment paper and fill with dried beans, rice or pie weights. Par-bake the crust for 20-25 minutes, or until the crust is light brown around the edges. Remove the parchment paper and weights and bake for another 10 minutes, or until the crust is dry and baked through. Remove from the oven and set aside to cool. Reduce the oven temperature to 350°F.

1. While the crust is cooling, make the filling. In a medium bowl add the 4 egg yolks, the pumpkin puree and the cream. Whisk to combine. Add the brown sugar, granulated sugar, arrowroot, bourbon, cinnamon, ginger, nutmeg, cloves and salt. Whisk until smooth and set aside.
2. In a bowl of a stand mixer fitted with the whisk attachment, whip the 4 egg whites at medium-high speed until soft peaks form. Gradually add the 1/4 cup of granulated sugar and beat until the whites are glossy, about 1 minute. Remove the bowl from the stand mixer. Using a spatula, fold the whites into the pumpkin filling until combined and smooth. Be careful not to deflate the filling.
3. Pour the filling into the par-baked crust. Bake the pie for 45-50 minutes, or until the custard is set and the top is cracked. Tent the pie with aluminum foil if it starts to brown too quickly. Remove the pie form the oven and set on a wire rack to cool completely. You can also cool the pie in the fridge overnight if you wish to serve it chilled. Serve with bourbon mascarpone whipped cream.

1. Chill a mixing bowl in the fridge. Attach the chilled bowl to a stand mixer fitted with the whisk attachment. Add the mascarpone cheese and sugar. Turn the mixer to high and mix until completely combined.
2. Add the heavy cream, bourbon, cinnamon and vanilla. Mix on low until the ingredients are mostly combined. Increase the speed to high and whip until stiff peaks form; it may take a little while. Top the chilled pie with the whipped cream and sprinkle with the dark chocolate shavings.