Prepare the crust by pulsing flour, salt, and cold butter in a food processor until crumbly. Add ice water one tablespoon at a time until the dough just holds together.

Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges and chill in the refrigerator for 30 minutes.

Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, pumpkin pie spice, and vanilla extract until smooth.

Gradually stir in the heavy cream until the mixture is fully incorporated and silky.

Pour the filling into the chilled pie crust. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 40 minutes or until the center is set but slightly jiggly.

Remove from the oven and allow the pie to cool completely on a wire rack for at least 3 hours before slicing to ensure the custard sets properly.