• Preheat your oven to 375ºF

For the pumpkin filling

• Mix together eggs, heavy creamal and pumpkin puree and whisk until combined
• Add in spices, salt and brown sugar and whisk to combine
• Set aside while you prepare the dough

For the mealy dough

• Combine together the flour and salt in the bowl of your stand mixer with the paddle attachment.
• Add in your cold butter and mix on low until the mixture resembles a coarse mealy sand
• Add in the egg and water and mix on low until the dough sticks together
• Flatten and wrap in plastic wrap. Let the dough chill for 20 minutes or overnight before using it. Let warm for 20 minutes or until pliable but still firm before rolling out.
• Roll out your pie dough to ¼" thick and place into your pie plate. Leave ¼" of extra dough all the way around when you trim off the excess to account for shrinking
• Pinch the edges to make them look decorative
• Freeze the dough for 20 minutes before filling
• Place chilled pie crust onto a sheet pan. Egg wash the edges.
• Fill the pie crust halfway. Place the pan into the preheated oven and fill with the rest of the filling.
• Bake for 35-45 minutes until the crust shrinks from the edges of the pie plate.
• Let cool before serving with whipped cream. Store in the refrigerator.

Egg Wash

• Whisk together one egg and 1 Tablespoon water then brush onto the crust to promote a golden brown and shiny crust