In a food processor, blend the flour, sugar and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the water and vinegar. Pulse just until the dough starts coming together. Add more water, as needed. Remove the dough from the food processor and form into a disc with your hands. Cover in plastic wrap and refrigerate for 30 minutes.
On a lightly floured work surface, roll out the dough and use to line a 9-inch (23 cm) pie plate. Trim the excess dough to ½ inch (1 cm) beyond the edge of the pie plate. Fold the excess dough under to make a double-thick crust. Using your fingers, crimp the crust in a decorative pattern. Refrigerate for another 30 minutes.
With the rack in the lowest position, preheat the oven to 375°F (190°C).
In a bowl, whisk the eggs, flour and maple syrup until smooth. Add the cream and pumpkin purée. Mix well. Pour the filling into the crust.
Bake for 35 minutes or until the crust is golden. Let cool on a wire rack.
Serve at room temperature. Sprinkle with maple sugar and serve with whipped cream, if desired.
This pie can also be prepared using a store-bought pie dough.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.