Step 1

In a large bowl, stir together flour and salt. Using a pastry blender or your hands, cut in butter until coarse crumbs form. Using a fork, stir in ice water, 1 tbsp at a time until a soft dough can be formed into a ball. Shape dough into a disk and wrap in plastic wrap. Refrigerate for 45 minutes to an hour.

Step 2

Preheat oven to 375F.

Step 3

Roll out dough on a lightly floured surface into a 13" circle. Transfer dough to a 9" deep dish pie plate, trim the excess dough leaving 1/2" overhang. Fold the overhang underneath and use your knuckles and thumbs to pinch the dough around the rim to form a decorative edge.

Step 4

Line the dough with a piece of parchment paper and fill with pie weights or dried beans. Bake for 18-20 minutes. Remove from oven and carefully remove parchment. Cool completely.

Step 5

In a medium bowl, whisk pumpkin, whipping cream, egg, brown sugar, vanilla, spices and salt.

Step 6

Reduce oven temperature to Cover edges of pie crust with foil. Pour pumpkin mixture into crust. Bake in the centre of the oven for 25 minutes. Remove from oven and cool for 10 minutes – keep foil on edges of pie.

Step 7

In a medium bowl, whisk corn syrup with brown sugar, egg, vinegar and vanilla extract. Stir in chopped pecans.

Step 8

Carefully pour pecan mixture overtop of pumpkin filling.

Step 9

Bake for 35 minutes, remove foil during last 10 minutes of cooking.

Step 10

Remove to a rack and cool completely.