Ingredients
1¼cupsall purpose flour
1tbspgranulated sugar
¼tspsalt
8tbspunsalted butter,cold and diced into ½ inch cubes
5tbspice water
¼cupgranulated sugar
1½tspcornstarch
4ozcream cheese,softened well
1tspground cinnamon
¼tspground ginger
¼tspground nutmeg
⅛tspground cloves
½cuplight brown sugar,packed
¼tspsalt
2large eggs
1large egg yolk
15ozpumpkin puree,(1 can)
1tspvanilla extract
¾cuphalf and half
½cupall purpose flour
2tbspgranulated sugar
2tbsplight brown sugar,packed
¼tspground cinnamon
⅛tspsalt
4tbspunsalted butter,cold and diced into ½ inch cubes
⅓cuppecans,chopped
sweetened whipped cream,for topping
Preparation
In a mixing bowl, whisk together flour, sugar, and salt.
Add cold butter, then using a long pronged fork or pastry cutter, cut butter into flour mixture until mixture resembles coarse crumbs with some pats of butter throughout.
Drizzle ice water into mixture 1 tablespoon at a time, while tossing with a rubber spatula and adding water just until mixture starts to come together (it shouldn’t fully come together while mixing; don’t overwork it. But when pressed together it should hold. Knead just a couple of times if needed).
Drop mixture onto a sheet of plastic wrap then press and shape into about a 5 to 6-inch round disk. Wrap with plastic wrap and refrigerate for 30 minutes.
Dust a work surface with flour then unwrap chilled dough and place on a floured surface. Dust top with flour and roll out into an even 12-inch round (pinch together areas that crack on edges as rolling).
Carefully fold the dough in half then fold in half once more. Carefully transfer the dough to pie a 9-inch pie plate and place the tip of the triangle in the center of the pie plate and unfold the dough to fit the plate.
Trim uneven edges (while still leaving about 1-inch overhang) and tuck overhang underneath and flute as desired.
Preheat oven to 375 degrees F and transfer crust to the refrigerator. Chill for 10 minutes while preparing to fill.
In a mixing bowl, whisk together granulated sugar and cornstarch then add cream cheese, cinnamon, ginger, nutmeg, and cloves.
Using an electric hand mixer, beat the mixture until smooth. Scrape down the bowl, then mix in brown sugar and salt.
Mix in eggs and egg yolk. Blend in pumpkin and vanilla, then mix in half and half. Pour mixture into pie crust.
Bake for 30 to 35 minutes until edges are starting to set. Meanwhile, prepare the crumble.
Remove from oven and reduce oven temperature to 350 F.
Sprinkle crumble evenly over top, cover crust edges with strips of foil to prevent excess browning, and bake the pie for about 25 to 30 minutes longer or until filling is set (a toothpick should come out clean from center).
Cool completely at room temperature, then chill in the refrigerator for 2 hours. Slice and serve with whipped cream. Store in refrigerator.
In a mixing bowl, whisk together flour, granulated sugar, brown sugar (break up clumps with fingertips as needed) cinnamon, and salt.
Add cold butter and using a long pronged fork, cut butter into mixture until it resembles small crumbs. Stir in pecans.
