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1
Make the crust: Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender or pulse in a food processor until most of the mixture resembles coarse meal with some small, roughly pea-size butter lumps.
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2
Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
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3
If it doesn't hold together, add more ice water.
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4
Turn mixture out onto a lightly floured surface.
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5
Gather all of dough together with scraper and press into a ball, then flatten into a 5-inch disk.
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6
Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.
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7
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then fit into quiche pan and trim excess dough flush with rim of pan.
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8
Chill until firm, about 30 minutes.
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9
Bake pie shell: Lightly prick bottom of shell all over with a fork, then line with foil.
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10
Put quiche pan on a baking sheet and bake pie shell at 375 until side is set and edge is pale golden, 18 to 20 minutes.
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11
Remove foil and bake shell until bottom is golden, about 10 minutes more.
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12
Cool completely in pan on a rack, about 30 minutes.
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13
While shell cooks, make filling: Bring sugar and water to a boil in a 3- to 3 1/2-quart heavy saucepan, stirring until sugar is dissolved.
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14
Boil syrup, washing down side of pan occasionally with a pastry brush dipped in cold water and gently swirling pan (do not stir), until mixture is a deep golden caramel, about 10 minutes.
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15
Reduce heat to moderate and carefully add 1 cup cream (mixture will bubble vigorously), stirring until caramel is dissolved.
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16
Stir in remaining cup cream and bring just to a simmer.
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17
Whisk together pumpkin puree, spices, and salt in a large bowl.
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18
Whisk in hot cream mixture, then add eggs, whisking until combined well.
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19
Pour filling into cooled crust and bake until puffed 1.5 inches from edge and center is just set, about 55 to 60 minutes.
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20
Cool in pan on a rack, about 2 hours.
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21
Remove side of pan before serving.
