Mix together the flour, sugar and salt in a medium mixing bowl. Add the cold, cubed butter and cut into the flour using a pastry cutter (or a fork or your hands but work quickly so you don't warm the butter) until the mixture resembles course crumbs with some larger pea-sized pieces.

Gradually add the cold water about ½-1 tablespoon at a time and stir together until the dough comes together and feels moistened, but not sticky.

Transfer dough to a clean counter and finishing pressing together so the flour is incorporated and form a disc.

Place the pie dough in the fridge to chill for 20-30 minutes while the oven preheats.

Preheat the oven to 350 degrees F.

Once the pie dough is chilled, roll out into a circle a little larger than the top diameter of the pie dish. Place the pie crust into a 5-inch pie dish, press into place. I like to crimp the edges with my fingers. Pierce the bottom of the crust a few times with a fork.

Bake the crust for 8-10 minutes. It will not be fully baked at this time, but should just starting to get a light golden brown.

Once the crust is done par baking, increase oven temp to 375 degrees F.

In a mixing bowl, whisk together the pumpkin puree, egg yolk, and brown sugar until combined. Add the remaining filling ingredients (cornstarch, salt, pumpkin pie spice, and heavy cream) and whisk until smooth and combined.

Pour the filling into the still warm, par baked crust. If using, brush just the crust edge with the egg wash and a sprinkle of the course sugar.

Put back in the, now 375 F, oven to bake for about 45 minutes (start checking at 40 minutes). I recommend loosely tenting the pie with foil around 10-15 minutes if the crust is starting to brown.

The pie is done when the outer filling is set and the very center is almost completely set. A tiny little wobble in just the very middle is okay as it will finish cooking as it cools.

Allow to cool then enjoy!