Instructions

• Dough
• 1 Fill a measuring glass with water and ice cubes and set aside.
• 2 Add 3/4 cup flour, salt, and sugar to a food processor. Pulse 2 to 3 times until combined. The remaining cup of flour will be added later.
• 3 Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds (there should be no uncoated flour).
• 4 Scrape bowl, redistribute the flour-butter mixture then add remaining 1/2 cup of flour. Pulse 4 to 5 times until flour is evenly distributed (dough should look broken up and a little crumbly).
• 5 Transfer to a medium bowl then sprinkle ice water over mixture — start with 2 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it's ready. If the dough falls apart, add 1 to 2 more tablespoons of water and continue to press until dough comes together.
• 6 Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball, then form into a disk. Wrap the disk with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
• 7 Carefully place the dough into the pie dish without stretching it, and trim the edges to within 1 inch of the dish. Refrigerate while you prepare your filling.
• Filling
• 1 Preheat the oven to 425°F. Set aside a large baking sheet.
• 2 Whisk the eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and salt. Whisk until well blended.
• 3 Place the pie dish on your baking sheet. Pour the pumpkin filling into the pie shell.
• 4 Bake the pumpkin pie at 425°F for 15 minutes. Reduce the oven temperature to 375°F and bake for 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean. Rotate once or twice during baking. If, while the pie is baking, the top of the crust becomes too dark, cover it with a thin strip of aluminum foil or with a pie cover.
• 5 Cool completely on a wire rack for 2 to 3 hours or until room temperature. Serve or refrigerate overnight (the pie sets even more after a night in the fridge).