Mix <quantity>340<unit>g</unit></quantity> of all-purpose flour and <quantity>5<unit>g</unit></quantity> of salt in a container

Cut <quantity>228<unit>g</unit></quantity> of butter into <quantity>2.5<unit>cm</unit></quantity> cubes

Mix the flour and the cubes of butter in a large bowl

Place the bowl in the freezer for at least 30m to chill

Place the chilled butter and flour in a food processor. Pulse about 10 times, until similar to coarse cornmeal consistency, with chunks ranging from pea to chickpea size

Add <quantity>1<unit>cup</unit></quantity> of ice to a small measuring pitcher and pour <quantity>120<unit>ml</unit></quantity> of water over the ice. Stir to chill thoroughly

Place the processed butter and flour in a large bowl

Gradually add <quantity>150<unit>ml</unit></quantity> of the chilled water, stirring well between each addition until it sticks together but crumbles apart easily when squeezed

Place ¼ of the dough on a floured surface and make a <quantity>2<unit>cm</unit></quantity> thick square. Take the next ¼ and pat it on top of the first square, pressing the sides to combine any crumbles. Repeat with the remaining dough

Dust the dough with flour. Roll out the stack with a rolling pin just to combine the dough, pressing the sides to avoid crumbling

Cut the dough in quarters and stack them

Roll out the stack to flatten

Wrap the dough with cling film, removing all the air bubbles

Roll out the dough to shape the edges

Refrigerate the dough for 30m to relax and chill

Preheat the oven to <temperature>400<unit>°F</unit></temperature>

Peel <quantity>2</quantity> medium pumpkins

Cut the pumpkins in half and trim the top and the bottom

Remove the seeds with a spoon

Cut the pumpkins into large pieces

Drizzle with olive oil and season with salt to taste. Mix with your hands to spread the oil

Transfer to a baking tray lined with parchment paper in a single layer. Cover the tray with another sheet of parchment paper. If you have a convection oven, place a weight on top of the paper to prevent it from flying away

Bake for 25m until almost tender

Unwrap the dough and place it on a floured surface. Dust the top with flour

Roll out the dough until <quantity>0.3<unit>cm</unit></quantity> thick

Measure the crust with a <quantity>9<unit>inch</unit></quantity> pie dish. Add an extra <quantity>2<unit>inch</unit></quantity> to get a <quantity>13<unit>inch</unit></quantity> round

Lay evenly into the pie dish

Fold over the crust, leaving at least <quantity>½<unit>inch</unit></quantity> of overhang to account for shrinkage

Crimp the crust by pressing the dough between your index fingers

Refrigerate the prepared crust in the tin for at least 30m before baking

Reduce the heat to <temperature>325<unit>°F</unit></temperature> and bake for another 10m until fork-tender

Remove the pumpkin from the oven. Let it cool covered for 15m to steam

Transfer the pumpkin to a food processor. Add water, <quantity>1<unit>tbsp</unit></quantity> at a time, to help with processing. Process to a smooth purée

Preheat the oven to <temperature>375<unit>°F</unit></temperature>

Fold parchment paper into a triangle around one corner

Place the parchment paper inside of the pie crust

Fill about ⅔ of the pie crust with beans, rice, or baking weights

Bake for 20m until light golden. Remove from the oven

Allow to chill for 1m and remove the paper and weights

Turn the oven up to <temperature>400<unit>°F</unit></temperature>

Place <quantity>½<unit>cup</unit></quantity> of brown sugar, <quantity>¼<unit>cup</unit></quantity> of maple sugar, and <quantity>1½<unit>tbsp</unit></quantity> of all-purpose flour in a large bowl

Add <quantity>1<unit>tsp</unit></quantity> of ginger powder and <quantity>1<unit>tsp</unit></quantity> of cinnamon powder

Add <quantity>⅛<unit>tsp</unit></quantity> of clove powder and grate <quantity>⅛</quantity> of a nutmeg

Add <quantity>⅛<unit>tsp</unit></quantity> of fresh ground black pepper and <quantity>½<unit>tsp</unit></quantity> of sea salt. Mix to combine

Crack <quantity>3</quantity> eggs in a container and whisk well

Add <quantity>1¼<unit>cup</unit></quantity> of light cream to the eggs while whisking

Add <quantity>2<unit>tbsp</unit></quantity> of molasses and whisk to combine

Add <quantity>425<unit>g</unit></quantity> of the pumpkin purée and the wet ingredients to the dry ingredients. Whisk energetically until you obtain a smooth mixture

Pour the mixture into the pie crust

Create an aluminum foil skirt around the edge of the crust to protect it from burning during the second bake

Cover the crust with aluminum foil. Bake for 40m until the filling is set for the first <quantity>2<unit>inches</unit></quantity> from the crust but the center still jiggles. Remove from the oven

Remove the aluminum foil and return to the oven for 5m until the crust is golden brown. The pumpkin pie is ready

Enjoy!