This homemade pumpkin pie starts with a flaky, from-scratch crust made by cutting chilled butter into flour until it turns crumbly and tender, then chilling and blind-baking it to a light golden finish before the filling goes in. The custardy center comes together with real pumpkin purée, brown sugar, and a warm blend of cinnamon, ginger, nutmeg, and cloves, all whisked with eggs and heavy cream into a silky, spiced base. Baked low and slow until the edges puff and the center holds just the right gentle wobble, it sets into that classic sliceable, creamy texture everyone wants from a holiday pie. A long cool-down on the counter lets the custard firm up completely, so every slice cuts clean. Finished with a swirl of whipped cream, it's a comforting, make-ahead dessert that fits easily into a low sodium or added-salt-conscious spread without sacrificing any of that cozy, spiced flavor.
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In a large bowl, whisk together the flour, sugar, and salt. Add the chilled butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just begins to come together; add the remaining 1 tbsp water only if the dough still looks dry and crumbly. Turn the dough out onto a lightly floured surface, press it into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
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