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1
Make the pastry: combine the flour, sugar, and salt in a large mixing bowl.
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2
Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.
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3
Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky.
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4
Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time.
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5
Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
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6
Sprinkle the counter and a rolling pin lightly with flour.
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7
Roll the dough out into a 10-inch circle.
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8
Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan.
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9
Press the dough firmly into the bottom and sides so it fits tightly.
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10
Trim the excess dough around the rim and pinch the edges to form a border.
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11
Place the crust on a sheet pan to catch any spills.
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12
Refrigerate until ready to fill.
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13
Heat the oven to 375 degrees F.
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14
Filling: Puree the pumpkin in a food processor with the butter and a pinch of salt.
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15
Measure 1 1/2 cups puree into a bowl.
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16
In another bowl beat the eggs and sugar until the sugar has melted.
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17
Add the eggs to the pumpkin puree and whisk well.
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18
Add the cream, cinnamon, and nutmeg and stir well to combine.
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19
Pour the mixture into the pie shell, and place on the bottom rack of the oven.
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20
Brush the pastry with the beaten egg white.
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21
Bake until the pie is set but still jiggles slightly, 45 to 50 minutes.
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22
Remove from the oven and allow it to cool.
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23
Meanwhile, put the pecans on a baking sheet and bake them with the pie for about 10 minutes to toast them.
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24
Remove them from the oven and let them cool.
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25
Thaw the cranberries in a strainer set over a bowl to catch the liquid.
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26
Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped.
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27
Sprinkle the topping evenly over the cooled pie and serve immediately.
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28
Refrigerate leftovers.
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29
Photograph by Steve Giralt
