½cupcold, unsalted butter (1 stick), cut into cubes
Pumpkin Pie Filling:
½cupbrown sugar, packed
1 and ½tsp.ground cinnamon*
1 - 15 oz.canpumpkin puree
3large eggs, room temperature
1cup heavy cream
Make the Pie Crust:
Cut the butter into even-sized pieces. Keep it in the refrigerator so it stays cold.
Measure the flour and add it into the bowl of a food processor along with the salt and the sugar.
Add the cold butter and pulse until the flour is evenly coated. This is a lot easier using a food processor, however a large bowl and a pastry blender would also work, and it’s a great arm workout!
Add in the ice water and pulse until a dough forms.
Cover with plastic wrap and refrigerate for at least 3 hours to chill the dough.
Sprinkle a cool, clean surface with flour and also sprinkle the dough and the rolling pin with flour. Add more flour as you go and be sure to flip the dough occasionally so it doesn't stick. Gently roll it out into a 12" circle and add it to a 9" pie dish that has been lightly sprayed with non-stick spray. Leave a 1" overhang, fold the edges under themselves and use your fingers to crimp all the way around. Cover with plastic wrap and keep in the freezer while you prepare the filling and preheat the oven.
Preheat oven to 375°F.
In a large bowl, whisk together both sugars, cornstarch, cinnamon, nutmeg, cloves, and salt.
Add in the pumpkin puree, vanilla extract, room temperature eggs, and heavy cream. Whisk until smooth.
Take the pie crust out of the freezer and brush with the beaten egg.
Pour the filling into the pie crust just to the start of the crimped edges. There will be about ¼ cup of filling leftover. Do not overfill.
Bake for 50-55 minutes. The filling should be slightly wobbly. Allow the pie to cool completely before serving.
Cover leftovers tightly and keep in the fridge for up to 5 days.