Start by preparing the crust. In a large mixing bowl, combine the flour, salt, and sugar. Add the diced butter to the mixture.

Tip: Use your hands or a pastry cutter to mix until the texture resembles coarse crumbs.

Next, stir in the ice-cold water and apple cider vinegar until just combined. Avoid overworking the dough.

Tip: Divide the dough in half, shape it into discs, wrap in plastic wrap, and refrigerate for at least an hour. This will make rolling out easier.

While the dough chills, work on the pumpkin filling. In another large bowl, mix the pure pumpkin, eggs, vanilla extract, and brown sugar.

Tip: Whisk until everything is smoothly integrated, ensuring there are no lumps.

Then, add the pumpkin pie spice blend, heavy cream (or evaporated milk), and kosher salt.

Tip: Mixing with a hand mixer can lead to a perfect creamy consistency.

Once your dough is chilled, sprinkle flour on a clean surface. Roll out one disc of dough to fit your 9-inch pie plate.

Tip: If the dough cracks, just press it back together. Don’t stress over imperfections.

Transfer the rolled-out dough to the pie pan. Trim off any excess, leaving about an inch overhang.

Preheat your oven to 425°F (220°C).

Carefully pour the pumpkin filling into the prepared pie crust.

Tip: To avoid spills, you may want to place the pie plate on a baking sheet before you fill it.

Bake the pie for 15 minutes at the high temperature. Then, reduce the heat to 350°F (175°C) and continue baking for 40 to 45 minutes.

Tip: To test doneness, insert a knife in the center. If it comes out clean, your pie is ready.

Once baked, let the pie cool for a few hours at room temperature. It will set further as it cools.

Then, serve slices with your favorite toppings.