Step 1

Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.

Step 2

Add the butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.

Step 3

Remove dough from processor (will be crumbly) and form into a ball.

Step 4

Wrap in plastic wrap and refrigerate for at least 1 hour, or overnight.

Step 5

In a large bowl whisk together the egg and pumpkin.

Step 6

Then, whisk in the heavy cream, vanilla, brown sugar, salt cinnamon and pumpkin pie mix until the mixture is smooth.

Step 7

Preheat your oven to 425 degrees F.

Step 8

Lightly grease a pie plate and set aside.

Step 9

Roll out the pie dough on a well-floured surface (or pastry cloth) to fit the size of your pie plate.

Step 10

Carefully transfer the dough to the pie plate and shape the crust as desired (pinch the edges).

Step 11

Pour the pumpkin pie filling into the unbaked pie crust and cover the crust with a pastry shield.

Step 12

Bake for 15 minutes at 425 degrees F.

Step 13

Reduce the temperature to 350 degrees F and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean.  It may be a bit wobbly still, but it will firm-up as it cools.

Step 14

Allow the pie to cool on a wire rack for 2 hours.  Serve or refrigerate until ready to serve.