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1. Whisk the all-purpose flour, granulated sugar (for crust) and fine salt (for crust) in a bowl. Rub in the cold unsalted butter with your fingertips until pea-sized pieces remain. Sprinkle over the ice water and toss until the dough just holds together when pinched.
1.2 cup all-purpose flour,
1 tsp granulated sugar (for crust),
0.2 tsp fine salt (for crust),
0.5 cup cold unsalted butter, cubed,
3 tbsp ice water
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2. Pat the dough into a disk, wrap and chill for 1 hour. Roll out on a floured surface into a 30 cm (12 in) round, fit into a 23 cm (9 in) pie plate, trim and crimp the edge, then chill 15 minutes while the oven heats to 200°C (400°F).
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3. Line the crust with parchment, fill with pie weights or dried beans, and blind bake for 15 minutes. Remove the weights and bake 5 more minutes until pale golden. Reduce the oven to 175°C (350°F).
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4. Whisk the pumpkin puree, dark brown sugar, large eggs, egg yolk, heavy cream (for filling), ground cinnamon, ground ginger, ground nutmeg, ground cloves, fine salt (for filling) and vanilla extract until completely smooth. For extra silkiness, strain through a fine sieve.
1.8 cup pumpkin puree (unsweetened),
0.8 cup dark brown sugar,
2 piece large eggs,
1 piece egg yolk,
0.8 cup heavy cream (for filling),
1.5 tsp ground cinnamon,
1 tsp ground ginger,
0.2 tsp ground nutmeg,
0.1 tsp ground cloves,
0.5 tsp fine salt (for filling),
1 tsp vanilla extract
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5. Pour the filling into the warm crust and bake at 175°C (350°F) for 50 to 55 minutes, until the edges are set and the center jiggles slightly like gelatin. Cover the crust edge with foil if it browns too quickly.
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6. Cool the pie on a rack for at least 2 hours, then refrigerate for 2 more hours so it sets fully and slices cleanly.
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7. Whip the heavy cream (for whipping) with the powdered sugar to soft peaks. Slice the pie and top each slice with a generous dollop of whipped cream.
1 cup heavy cream (for whipping),
2 tbsp powdered sugar
