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1
Make the crust In a large bowl, whisk the flour with the salt.
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2
Rub in the butter until the mixture resembles coarse meal.
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3
In a cup, beat the egg yolk with 3 tablespoons of the water; drizzle over the flour mixture and stir with a fork.
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4
Press the crumbs together to form a rough dough, adding the remaining 1 tablespoon of water if needed.
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5
Scrape the dough onto a lightly floured work surface, gather up any crumbs and knead gently just until the dough comes together.
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6
Pat the dough into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
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7
Make the crust Preheat the oven to 400.
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8
On a lightly floured work surface, roll out the dough to a 12-inch round.
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9
Fit the dough into a deep 9-inch glass pie plate.
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10
Trim the overhanging dough to 1 inch.
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11
Fold the dough under itself and crimp decoratively.
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12
Prick the dough all over with a fork and chill for 10 minutes.
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13
Make the crust Line the pie shell with parchment paper and fill with pie weights or dried beans.
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14
Bake for about 15 minutes, or until set.
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15
Remove the pie weights and bake for about 10 minutes longer, or until the shell is golden.
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16
Reduce the oven temperature to 325.
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17
Meanwhile, make the filling In a large bowl, whisk the pumpkin puree with 2/3 cup of the sugar and the half-and-half, whole eggs, egg yolks, molasses, pie spice and salt.
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18
Pour the filling into the hot pie shell and bake for 1 to 1 1/4 hours, or until the center is just set and the edges are slightly puffed.
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19
Transfer the pie to a rack and let cool to room temperature.
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20
Meanwhile, make the filling In a medium bowl, whisk the heavy cream with the creme fraiche and the remaining 1 tablespoon of sugar until it holds soft peaks.
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21
Serve the pie with the whipped cream.
