For the Pate Brisee (Short Crust Pastry):  

In a food processor, place the flour, salt, and sugar and process until combined. 

Add the butter and process until the mixture resembles coarse meal (about 15 seconds). 

Pour 1/8 cup  water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. 

If necessary, add more water.  Do not process more than 30 seconds.

Turn the dough onto your work surface and gather into a ball.  

Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using.

 This will chill the butter and relax the gluten in the flour. 

After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a (33 cm) circle. 

(To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll

(always roll from the center of the pastry outwards).)

Fold the dough in half and gently transfer to a (23 cm) pie pan.  Brush off any excess flour and tuck the overhanging pastry under itself.

Use a fork to make a decorative border.  Alternatively, you can trim the pastry to the edge of the pie pan. 

With the remaining pastry you can make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. 

Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling. 

For the Pecan and Gingersnap Layer:

Toast pecans in a  (180 degree C) oven for 8 minutes or until lightly browned and aromatic. 

Cool and then place the pecans in a food processor and process until finely ground.  Combine the ground pecans with the crushed gingersnap cookies. 

Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust.  Cover and return the pastry to the refrigerator while you make the pumpkin filling.

Increase the oven temperature to (190 degrees C) and place rack in bottom third of the oven. 

For the Pumpkin Filling:

In a large bowl lightly whisk the eggs.  Add the remaining ingredients and stir to combine.  

Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills.

Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet). 

(A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)

Place the baked pie on a wire rack to cool.  Serve at room temperature with maple whipped cream.  Store any leftovers in the refrigerator. 

For the Maple Whipped Cream (we ommited this):

Place the heavy whipping cream and maple syrup in bowl of your electric mixer.  With the whisk attachment, whip the cream until soft peaks form.