Summary

Instructions

1. 1

   Stir the flour and salt together in a bowl.

2. 2

   Cut the cold, cubed butter into the flour mixture with a fork or pastry blender until pea-sized crumbs form.

3. 3

   Drizzle in ice water and mix just until the dough comes together.

4. 4

   Turn dough onto a lightly floured surface, form into a ball, flatten into a disc, wrap tightly in plastic, and refrigerate for at least 1 hour.

5. 5

   Preheat oven to 350°F (175°C).

6. 6

   In a large bowl, whisk together all filling ingredients (eggs, pumpkin purée, heavy cream, vanilla, brown sugar, sea salt, cinnamon, and pumpkin pie spice) until smooth.

7. 7

   Roll the chilled pie dough to about 1/4 inch thickness and drape it over a pie dish. Trim excess and crimp or pinch edges.

8. 8

   Pour the pumpkin filling into the prepared crust.

9. 9

   Bake for about 1 hour, until the crust edges are golden and the filling is set.

10. 10

    Cool on a wire rack for at least 1 hour before slicing. Serve with whipped cream or ice cream.