Homemade Pumpkin Pie

In a food processor, combine the all-purpose flour and salt.

Add the cold, cubed butter to the food processor. Pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add the ice water, one tablespoon at a time, pulsing until the dough just begins to come together. Be careful not to over-process.

Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.

Melt butter in a skillet over medium heat. Add the chopped pumpkin and sauté until slightly softened and caramelized, about 5-7 minutes. Sprinkle with pumpkin pie spice and brown sugar.

Transfer the sautéed pumpkin to a blender. Add the sweetened condensed milk, eggs, ground cinnamon, ground ginger, ground nutmeg, and salt. Blend until smooth and creamy.

On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your tart pan. Roll it onto your rolling pin to easily transfer.

Carefully transfer the dough to the tart pan. Gently press it into the bottom and up the sides. Trim any excess dough, leaving about a half-inch overhang, and crimp the edges decoratively.

Pour the pumpkin filling into the prepared pie crust. Use a spatula to spread it evenly.

For a decorative touch, add small dollops of extra pumpkin puree to the surface and use a toothpick or skewer to create swirls.

Bake the pie in a preheated oven at 425°F (220°C) for 15 minutes.

Reduce the oven temperature to 350°F (175°C) and continue baking for another 30-40 minutes, or until a knife inserted near the center comes out clean.

Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.

In a chilled bowl, whisk the heavy cream, sugar, and salt until stiff peaks form.

Slice the cooled pumpkin pie and serve each piece with a generous dollop of fresh whipped cream. Garnish with a sprinkle of pumpkin pie spice if desired.