Erin's Pumpkin-Pecan Pie

1. Place oven rack in lower third of oven. Preheat oven to 350°F.

2. For pumpkin filling: In a medium bowl whisk together 2 eggs, granulated sugar, cinnamon, ginger, cloves, and nutmeg until well combined. Whisk in pumpkin and cream until well combined.

3. Pour filling into piecrust. Bake about 30 minutes or until filling is set at edges but still slightly jiggly in center. Let cool completely at room temperature then transfer to freezer while you prepare pecan filling. (Do not place in the freezer while warm.)

4. For pecan filling: In a medium bowl whisk together brown sugar, maple syrup, remaining 2 eggs, egg yolk, melted butter, vanilla, and salt.

5. Arrange pecans in an even layer on top of the pumpkin filling. Pour brown sugar mixture over pecans. Transfer pie to oven. Place a foil-lined baking sheet on rack below pie. Bake 40 minutes more or until crust is golden brown and custard appears set. Let pie cool completely before serving. Serves 8.

Erin's All-Buttah Piecrust

1. In a medium bowl whisk together flour and salt. Using your hands, toss butter through flour until each piece is well-coated. Cut butter into flour by pressing butter between your fingers and thumbs, flattening the cubes into big shards. For a flaky crust, mix until butter pieces are about the width of walnut halves. For a sturdier crust (for custard pies and for use with decorative techniques), mix until the butter is about the size of peas.

2. Make a well in center of flour mixture. Start by adding 1/4 cup ice water and tossing the flour mixture gently (rather than stirring) to moisten and incorporate the water without overworking the flour. Continue adding water, 1 to 2 tablespoons at a time, and tossing until dough comes together. (Dough should hold together easily without feeling wet or sticky.)

3. Form dough into a disk and wrap tightly in plastic wrap. Refrigerate at least 30 minutes and up to overnight.

4. Once well chilled, roll out dough on a lightly floured surface until it's about 1/8-inch thick. Press firmly and evenly, rotating the dough as you work to prevent sticking without adding too much flour. (Ideally dough will also be about 1 inch wider than your pie plate on all sides.)

5. To transfer dough to pie plate, starting at one end of dough, wrap it around the rolling pin. Lift pin to edge of pie plate and unfurl the dough. Press dough into the base of the pie plate and trim excess dough to 1/2 inch around outside edge of pie plate. Tuck dough under to be flush with the outer rim of pie plate. Crimp edges as desired, then refrigerate for at least 30 minutes.

6. To parbake: Use a fork to prick chilled crust all over base and sides. Cut a square of parchment paper slightly larger than pie plate and press it into base of chilled crust. Fill crust with pie weights (such as dried beans) to brim, making sure weights are flush against sides. Place pie plate on a parchment paper-lined baking sheet. Bake on bottom rack of 425°F oven (preferably on a preheated baking stone) 12 to 15 minutes or until outer edge begins to brown. Remove parchment and pie weights and bake 2 to 3 minutes more or until bottom crust appears set. If crust puffs at any point, prick air bubble with a fork to deflate. Let cool completely before filling. Makes one single crust.

Cover and chill cooled pie up to 1 day ahead. Let stand at room temperature 1 hour before serving.

Make dough, wrap tightly, and refrigerate up to 2 days. For longer storage, wrap in plastic wrap then heavy foil and freeze up to 3 months. Thaw overnight in refrigerator and let stand at room temperature to soften slightly.

Cinnamon Crust

Add 1 Tbsp. ground cinnamon and 1/2 tsp. freshly grated nutmeg to the flour.

Gingerbread Crust

Add 1 tsp. ground cinnamon, 3/4 tsp. ground ginger, 1/2 tsp. ground allspice, and 1/4 tsp. ground cloves to the flour.