Step 1

First make the pie crust.* Note: this pie crust recipe makes 2 crusts and you only need one, so you can freeze one for later. Or use it to make this Cheesecake Pecan Pie. Do it do it!

Step 2

Measure out 1/4 cup water into a glass measuring cup and stick it in the freezer.

Step 3

In a large bowl, whisk together flour, sugar, and salt.

Step 4

Use a pastry cutter. Cut until it looks like coarse crumbs. Don't overdo it!

Step 5

In a small bowl beat one egg. Pour out half (into the sink or into another container, or heck, into a frying pan). You can just eyeball it. I know this is annoying, but it makes for SUCH a tender crust!

Step 6

Add the half beaten egg to the cold water that you put in the freezer. Beat it together, then add it to the butter mixture. Stir until it is just coming together, then use your hands to knead it once or twice (only to make it come together). Divide the dough in half. Shape one half into a disk and put it in a ziplock bag in your freezer for the next time you make this pie.

Step 7

Roll out the remaining dough on a well-floured surface. I love to use my pastry cloth.

Step 8

Roll the dough loosely on the rolling pin to transfer to a 9-inch pie pan. Fold the edges under and crimp/shape the crust however you want. Place the formed crust in the fridge while you make the filling.

Step 9

Preheat the oven to 425 degrees F.

Step 10

Make the filling: In a large bowl, whisk together 1/2 cup white sugar, 1/2 cup brown sugar, 2 and 1/2 tablespoons flour, 1/2 teaspoon salt, ginger, cinnamon, nutmeg, cloves, cardamom, and black pepper.

Step 11

Add the pumpkin puree, 2 eggs, 2 egg yolks, and cream. Whisk until there are no lumps.

Step 12

Pour the filling into the prepared crust.

Step 13

Bake at 425 for 12 minutes.

Step 14

Lower the oven temperature to 350 degrees F. Cover the pie crust with aluminum foil so that it doesn't get too brown. The center of the pie should be uncovered. (see photos)

Step 15

Bake at 350 for about 35-40 minutes. The pie will NOT be set in the middle. When it is done, the outer 2 inches of the pie (closest to the crust) should not move when you shake the pan. Over baking is what makes for a boring pumpkin pie texture, so don't over bake!

Step 16

Don't take the pie out! Turn off the oven and open the oven door all the way for at least 5 minutes to let it cool down. If it's annoying to have the oven door open, after 5 minutes shut the oven door but leave it open a crack if possible. Pumpkin pie is a custard, and custard puffs as it cooks. When it cools, it shrinks and pulls to the edges, causing cracks in your pie. We want it to shrink slowly, so no dramatic temperature changes.

Step 17

Once the pie has cooled to room temperature, transfer to the refrigerator. Chill for at least 2-3 hours, until completely cold.

Step 18

When you are ready to serve the pie, evenly sprinkle some of the fine sugar over the top. A thin layer is best. Use a kitchen torch to brulee the top. Make sure you keep the flame moving, don't stay in one spot. The sugar will start to bubble and brown.  Do NOT let the flame touch the crust. It will burn instantly.

Step 19

If you like, you can sprinkle with more sugar and repeat the torching process. Just like when you're painting a wall, multiple thin layers are better than 1 thick layer. The sugar will become crackly within 1-2 minutes after torching.

Step 20

Since you can't get near the crust, you will probably have a ring of sugar around the perimeter of your pie. I used a pastry brush to sweep it toward the center and torch it. Then I wet the brush just a tiny bit and brushed the very edge of the crust so that it wasn't white anymore. You only need to do this if presentation is really important to you.

Step 21

You have about 15-20 minutes before the crackles on top of the pie start to go soft. The torching really does have to happen last minute. The good news is that you can always just add more sugar and torch again, as many times as you like. I've been torching each individual leftover slice all week.

Step 22

Serve with whipped cream and a sprinkle of cinnamon!