For the Pie Crust:

• Prepare the dough – In a food processor, pulse the flour and salt. Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
• Add ice water – Gradually add 3-4 tablespoons of ice water, pulsing until the dough comes together.
• Chill the dough – Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• Roll out the crust – On a lightly floured surface, roll the dough into a 12-inch circle and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.
• Prebake the crust – Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes, then remove weights and bake for another 5 minutes until lightly golden. Let cool.

For the Pumpkin Filling:

• Preheat the oven – Set to 350°F (175°C).
• Mix the ingredients – In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, heavy cream, vanilla extract, and spices until smooth.
• Pour into the crust – Spread the pumpkin filling evenly into the prebaked crust.
• Bake the pie – Place the pie in the oven and bake for 50-55 minutes, or until the center is set and slightly jiggly. If the crust browns too quickly, cover the edges with foil.
• Cool before serving – Let the pie cool completely before slicing.