Make the Crust (or Grab Store-Bought): In a large bowl, whisk flour, salt, and sugar. Cut in cold butter with a pastry blender (or your fingers—get messy!) until it looks like coarse sand with pea-sized butter bits. Drizzle in ice water, 1 tbsp at a time, mixing until it just holds together. Don’t overwork it—tough crust is a bummer. Form into a disk, wrap in plastic, and chill for 30 minutes. Roll out on a floured surface to fit a 10-inch deep-dish pie plate. Crimp edges, poke bottom with a fork, and chill again while the oven heats.
Blind Bake the Crust: Preheat oven to 375°F (190°C). Line crust with parchment, fill with pie weights or dried beans (pro tip: save ’em for next time). Bake 15-20 minutes until edges are golden. Remove weights, bake 5 more minutes. Cool to keep it crisp—nobody likes a soggy bottom.
Mix the Filling: Drop oven to 350°F (175°C). In a big bowl, lightly beat eggs and yolks. Stir in pumpkin puree, evaporated milk, heavy cream, sugars, pumpkin pie spice, salt, and vanilla. Use a hand mixer on low for a smooth, lump-free mix. If it looks curdled, keep going—it’ll come together.
Fill and Bake: Pour filling into cooled crust, leaving a smidge of room (it puffs up). Bake 50-60 minutes until the center jiggles like Jell-O and a knife comes out mostly clean. If edges crack, don’t sweat it—whipped cream hides all sins. Cool on a rack for 2 hours, then chill in the fridge for at least 4 hours to set.
Serve It Up: Slice cold or at room temp. Top with whipped cream (I add cinnamon and lime zest for a zingy twist—Abuela Rosa would approve). Sprinkle with extra cinnamon or a caramel drizzle for extra flair.
