Mmm pie. Pumpkin pie is such a quintessential fall pie that I thought this was an excellent second pie. I was very happy with the filling, but wasn't thrilled with this crust paired with this pie, which lead to 2 more pies. The recipe is from my favorite baking site, joyofbaking.com.

Now the crust is what you call pate brisee, french for short dough, because of the high ratio of fat to flour. The most important thing to remember is that butter needs to be really cold. I didn't have access to a food processor when I was making this, so I actually used a frozen stick of butter and then grated it using a cheese grater. This allowed me to be able to combine the flour with the butter and ice water without over mixing, which leads to a tough less flaky crust.