In a mixing bowl, mix together flour, sugar, and salt. Blend the cold butter into the flour until the butter pieces are around pea size.*You can blend the butter into the flour with either a fork, a pastry blender, a grater, or using a food processor.*
Add the cold water to the flour and mix just enough until the dough comes together. The dough will look more on the shaggier side and not smooth, but just give it a couple of kneads and the dough should compact and hold itself together. However, DO NOT over knead the dough or it will result in a tough pie crust.*Depending on your environment, the amount of cold water may vary. If it's humid and hot, you may use a couple tablespoon less water. If the weather is cold and dry, then, you may need a couple tablespoons more.*
Compact the dough into a disc, wrap it in plastic wrap, and chill the dough in the fridge for about 15 minutes or overnight.
Preheat the oven to 400°F.
On a clean work surface lightly dusted with flour, roll the pie dough out to a circular shape, about ¼ inch thick or just a touch thinner. Transfer the pie dough into a pie dish and gently mold the dough into the dish. Trim the excess dough from the rim of the pie dish and flute the edge of the dough by pushing and pinching with your fingers. Chill the dough in the fridge for about 5-10 minutes until the oven is preheated to 400°F.*Refer to the post for picture reference.*
Brush the edge of the pie crust with egg wash if you wish. Dock the bottom of the pie crust will a fork and line the interior of the crust with a parchment and fill it with either beans or ceramic pie weights. Blind bake the pie crust for about 15 minutes then remove the parchment with the weights. Bake for another 5 minutes then remove the pie crust from the oven and let it cool at room temperature while you make the filling.*Crumbling the parchment paper before lining the pie crust makes it easier to work with. To prevent the edge of the pie crust from browning too much, you can use strips of foil to wrap around the edge of the pie crust.*
For the pie filling:
Lower the oven temperature to 350°F.
In a saucepan, combine the pumpkin puree, sugars, salt, and pumpkin spice. Heat the mixture over medium heat and stir occasionally until the spices are aromatic and the mixture is hot. Stir in the milk and cream and mix until well incorporated. Heat the mixture until warm to the touch. Take the sauce pan off the heat and briskly whisk the beaten egg into the pumpkin mixture.
Pour the warm pie filling into the blind baked pie crust and bake the pumpkin pie for about 55-60 minutes until the edge of the filling is kind of puffy while the center is still slightly jiggly. Remove the pumpkin pie from the oven and let it cool completely at room temperature before refrigerating.*Keep the foil on the edge of the pie crust if you don't want the crust to become any darker. You can also check the doneness of the pie by inserting a knife 1-2 inches from the edge and the knife should come out clean. Over-baking the pie will result in some cracking.*
Combine the heavy cream and sugar in a mixing bowl and whisk it to medium or stiff peak (when the whipped cream can hold its shape). Add a generous dollop of whipped cream to each wedge of pie and give it a light dusting of cinnamon on top. Enjoy!
The pie crust can be made ahead of time and stored in the fridge, properly wrapped and covered, for 1 week. You can also freeze the pie dough for up to 2 months.