2 sticks 8 ounces, 225 grams tablespoons or 1 cup unsalted butter very cold
3 1/2 cups pumpkin puree from 2 15-ounce (425 gram) cans or homemade
1 1/4 cups granulated sugar
1 teaspoon (6 grams) fine sea or table salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
a few gratings or a pinch of ground nutmeg
2 1/2 cups heavy cream, light cream or a combination of cream and milk cold
6 large eggs
8 ounces cream cheese softened
1/3 cup sugar
1 large egg yolk
2 tablespoons heavy or light cream
1/4 teaspoon vanilla extract
Equipment
saucepan
whisk
large bowl
pastry blender
spoon
flexible silicone spatula
food processor
plastic wrap
parchment paper
jellyroll pan (10×15-inch)
toothpick or chopstick
Directions
Combine the flour, salt, and sugar in a large bowl. Work the cold butter into the flour mixture until it resembles coarse meal.
Add 1/2 cup cold water and stir until large clumps form. Knead the dough together in the bowl. Wrap in plastic wrap and refrigerate for at least one hour.
Heat oven to 400°F (205°C). Line a 10×15-inch jellyroll pan with parchment paper.
Roll out dough on a floured surface into a 13-by-18-inch rectangle. Transfer to prepared pan, trim overhang, and crimp edges. Refrigerate until ready to fill.
For the pumpkin filling, combine pumpkin, sugar, salt, and spices in a saucepan over medium heat. Simmer for 5 to 7 minutes, stirring frequently.
Whisk in cold cream until smooth, then whisk in eggs one at a time. Pour filling into prepared pie crust.
Whisk cream cheese, sugar, egg yolk, cream, and vanilla in a bowl until smooth. Dollop over pumpkin batter and swirl with a toothpick/chopstick without piercing the crust.
Bake at 400°F (205°C) for 15 minutes, then reduce to 350°F (175°C) and bake for another 15 minutes until the center is set. Let cool, then chill in refrigerator until serving.