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For a homemade pumpkin pie crust:
In a large bowl, combine flour, brown sugar, and salt.
Add chilled, cubed butter. Use a pastry cutter until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the pie crust on a floured surface to fit your pie pan. Place the crust in the pan, Pinch edges if desired.
Preheat the Oven to 450
Prepare the Pumpkin Pie Filling: In a large bowl, mix together the canned pumpkin or fresh pumpkin puree, brown sugar, pumpkin pie spice, salt and a pinch of pepper, cream, milk and eggs until well combined.
Pour the pumpkin pie filling into the unbaked crust.
If you want a flakier crust, bake the pie at 450°F (232°C) for 15 minutes, then lower the temperature to 350°F (175°C) and bake for an additional 45 minutes. If not, simply bake at 350°F (175°C) for 50-60 minutes.
Remove your pumpkin pie from the oven and let it cool on a countertop for at least 2 hours before serving.
Serve a slice of cooled pumpkin pie with a generous dollop of sweetened whipped cream on top!