Chill the butter in the freezer for a few hours, or overnight.

In a large bowl, combine flour, sugar and salt.

Grate the butter into the flour mixture and work with your fingers or a pastry cutter, until the mixture resembles coarse crumbs.

Gradually add water just until the pastry begins to come together.

Place the dough on a lightly floured surface and bring together into a ball.

Separate into two even pieces and wrap and chill each in plastic wrap. Chill for at least 1 hour, or overnight. One half will be used for the bottom and the other to decorate the top of the pie.

Once chilled, roll out one of the two balls of dough on a lightly floured surface.

Drape the rolled dough onto a pie plate and use your fingers to press the dough into the plate. Clean up any rough or hanging edges and use a fork to poke hole in the base.

Remove the other half of the dough from the fridge, roll out as above and and use a pastry/cookie cutter to cut desired shaped and strips for braiding.

Place the butterfly cut-outs on a small tray and return to the fridge to chill. Arrange the braids around the edge of the pie crust. Return everything to the fridge to chill.

Preheat oven to 425ºF and place a rack in the lower middle position of your oven. Blind bake for the crust by filling with parchment and pie weights, uncooked beans or rice and bake for about 10 minutes, just as the edges begin to show a little browning. Remove from the oven and remove the parchment and weights. Return to the oven for an additional 3-5 minutes.

Lower the oven temperature to 325F.

Add the eggs and milk to a medium bowl. Scrape the beans from the vanilla pod into the eggs and whisk together lightly.

Whisk together the sugar, flour, cinnamon, salt, ginger and nutmeg in a separate bowl.

Add the egg mixture to the flour mixture and stir until fully combined.

Pour the mixture into the blind baked shell, place the pie shield on the edges and bake for 30-35 minutes.

Add the butterflies to the oven during the last 3-5 minutes to bake. The little one bake up quickly, so keep an eye on them.

Chill the cream, a stainless steel bowl and whisk in the freezer for 10 minutes.

Pour the cream into the chilled bowl, add the stabilizer (if using), sugar and spices and whip to soft peaks.

Add the pumpkin spice extract and continue to whip until stiff peaks form.

Add the baked butterflies to the baked pie, while still hot.

Top with whipped cream and a sprinkle of pumpkin pie spice.

Enjoy!!