This pumpkin pie is pure autumn comfort: a flaky, all-butter crust blind-baked to a pale gold, then filled with a silky spiced custard built from real pumpkin purée, warm cinnamon, ginger, nutmeg, and cloves. Eggs and heavy cream give the filling that signature dense, velvety set, and a slow bake at a lower temperature coaxes out a gentle wobble in the center rather than a cracked or curdled top. Every step — from cutting cold butter into the flour to whisking the custard smooth before it hits the par-baked shell — is about texture and patience, and it shows in the finished slice. There's nothing tree-nut or peanut-adjacent anywhere in this ingredient lineup, which makes it an easy, no-worry dessert to bring to a holiday table where allergies are a concern. Top each slice with a cloud of whipped cream and let it cool fully before cutting so the custard holds its shape. It's a genuinely solid choice for a peanut free spread, no special workarounds needed beyond the recipe itself.
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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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