Pumpkin Pie

1 1/4 cups all-purpose flour

1 stick cold unsalted butter, cut into 8 pieces

1/4 + 1/2 teaspoon teaspoon salt

2 to 4 tablespoons ice water

2 to 4 tablespoons ice water

1 can (15 ounces) solid-pack pumpkin (about 2 cups)

1 cup heavy cream

1/2 cup whole milk

2 large eggs

1/2 cup packed light brown sugar

2 tablespoons Pumpkin Pie Spice

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1. Blend the flour, butter and 1/4 teaspoon salt in a food processor, pulsing until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball. Flatten to disk. Refrigerate for at least 1 hour prior to rolling.

2. On a lightly floured surface, roll out the dough into a 14-inch round and fit into a 9-inch glass pie plate. Crimp edge and prick bottom all over. Chill 30 minutes.

3. Position rack in middle of oven and preheat to 375°F.

4. Using a fork prick the crust before baking. Bake in the middle of the oven for 20-25 minutes or until pale golden. Cool in pan on a rack.

5. Whisk together pumpkin, cream, milk, eggs, brown sugar, Pumpkin Pie Spice and the remaining 1/2 teaspoon salt. Pour into the pie shell.

6. Bake the pie in the middle of the oven for 45-50 minutes at 375°F or until filling is set but center still trembles slightly. The filling will continue to set as pie cools. Transfer to a rack and cool completely.

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