Place the flour, sugar, and salt in a food processor. Pulse a couple of times to combine. Then, add the cold butter and pulse until the mixture resembles a coarse meal.

Transfer the mixture to a bowl and start adding ice-cold water a little bit at a time while mixing with a fork or rubber spatula. Add the water just until it’s possible to form a ball. The dough should look a bit crumbly but if you pinch a small portion of the dough, it should stay together. Finish bringing the dough together into a ball with your hands but don’t knead it.

Wrap the dough in plastic wrap and refrigerate for 40 minutes, overnight, or for up to two days.

Roll the dough out into a circle on the surface dusted with flour, so it’s approximately 11- inches in diameter.

Place the dough into the pie dish (roll it loosely around your rolling pin and unroll it right into your pie dish), then gently press to attach the dough to the bottom and the sides of the dish but do not stretch it.

Trim the sides if needed or tuck the extra dough underneath itself, then crimp the edges or decorate as desired (read the post to see what you can do with the dough leftovers). Chill in the freezer for 10 minutes.

Then, use parchment paper to line the pie dish with the raw dough in it, so the paper hangs over the edges while covering them loosely. Place pie weights (dry rice or beans will work too) on top.

Bake for 20 minutes on the lowest rack, then remove the weights and the paper and bake for an additional 5-10 minutes or until the dough is cooked but hasn’t started picking up too much color yet. If the bottom has puffed up, gently press down with the flat bottom of a cup while still hot out from the oven.

Let it cool down completely before pouring in the filling.

Reduce oven temperature to 165C or 325F.

Add the pumpkin purée, condensed milk, and honey in a bowl. Mix using a hand mixer or whisk.

Add the ground cinnamon, ginger, clove, nutmeg, salt, and corn starch. Whisk so there are no clumps left.

Add the eggs and vanilla extract and mix until homogenous in consistency and the eggs are completely incorporated.

In a small bowl, whisk together the egg and water for the egg wash.

Pour the mixture into the cooled pie crust, brush the exposed crust with the egg wash, and bake for 50-55 minutes or until set. Rotate the pie after 30 minutes. If the crust browns too much, place a crust shield to prevent over-browning or cover loosely with aluminum foil strips.

The pie is ready when the edges are set, the center is a bit wobbly, and the crust is golden brown.

Remove from the oven and let it cool down completely before slicing. Serve with whipped cream sprinkled with some nutmeg (optional).