Pumpkin pie for two

Ingredients:

Cake

• 2/3 cup premium flour
• 3 tablespoons unsalted butter, cut into small pieces (room temperature)
• 1 tbsp. granulated sugar
• 1 tbsp powdered sugar
• A pinch of coarse salt
• Special equipment: 2 aluminum pie pans, diameter 12 cm.

Filling

• 2 large eggs
• 1/4 cup heavy cream
• 2 tablespoons firmly packed dark brown sugar
• 1 teaspoon pure vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• 0.5 tbsp. pumpkin puree no additives
• 2 tablespoons unsalted butter, melted

Whipped cream

• 1 cup heavy cream
• 0.5 tsp. granulated sugar
• 1/4 teaspoon pure vanilla extract

Preparation:

1. Cake:
   
   Place a small baking sheet on the center rack of the oven and preheat the oven to 375°F (190°C). Combine the flour, butter, sugar, powdered sugar, and salt in a food processor and pulse until the mixture is moistened and comes together in the palm of your hand, about 2 minutes (it takes longer than it looks, so be patient). Divide the dough in half and place it into two aluminum pie pans. Press the dough very firmly into the bottom and up the sides of the pans, making sure to get into the corners.
2. Bake the cakes on the hot baking sheet until the bottoms and sides are golden brown (they may be darker in some spots), about 12 minutes. Let cool completely on a wire rack.
3. Filling:
   
   In a medium bowl, whisk together the eggs, cream, brown sugar, vanilla extract, cinnamon, and allspice. Stir in the pumpkin puree, then the melted butter. Spread the filling into the crusts. Bake until the centers are slightly set, 25-30 minutes. Transfer the pies to a wire rack and let cool completely.
4. Whipped cream:
   
   Place the cream, sugar, and vanilla extract in a well-chilled bowl (or place it in another bowl filled with ice). Beat with a whisk or hand mixer on medium speed until soft peaks form, about 1 minute. Top each pie with a little whipped cream and serve.