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1
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SHELL: Combine the flour, sugar, and salt in a food processor and pulse several times to mix. Cut the butter into 1/4" thick pieces and scatter them over the dry ingredients. Pulse again in 6 or 7 one-second bursts, until the butter is in very small pieces.
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2
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Place the egg yolk in a liquid measuring cup and add enough ice-cold water to equal 1/4 cup. Using a fork, blend the water and yolk. Drizzle the liquid over the dry ingredients and pulse in short bursts just until the pastry forms large clumps.
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3
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Empty the mixture into a large bowl. Pack the dough as you would a snowball, then knead it once or twice right in the bowl. Set the dough on a large piece of plastic wrap and flatten it into a disk about 3/4" thick. Wrap the disk well and refrigerate it for 45 to 50 minutes.
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4
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On lightly floured waxed paper, roll the pastry into a 13" circle with a floured rolling pin. Invert the pastry over a 9" pie pan. Peel off the paper and press the pastry into the pan, sculpting the edge so it is just slightly higher than the pan rim. Place the pie shell in the freezer for 30 minutes and heat the oven to 400°.
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5
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Press a 14" long sheet of aluminum foil into the pastry so it fits like a second skin. Let the excess foil stick out like wings. Pour into 1 1/2 pounds of dry beans to weigh down the pastry.
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6
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Bake the shell on the center oven rack for 20 minutes. Remove the pan from the oven and, using pot holders, lift out the foil and beans. Poke the bottom of the pastry 6 or 7 times with a fork so steam can escape. Bake the pastry without the weighted foil for 8 minutes more, until it is slightly golden. Cool it on a rack for at least 30 minutes before filling. (TIP: Right before filling the shell, dab cream cheese into the fork holes to keep the pumpkin from running out.) Reduce oven temperature to 350°.
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7
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FOR THE FILLING: Combine the cream cheese, 3/4 cup of sugar, the eggs and egg yolk, and the vanilla extract in the bowl of a food processor. Puree the mixture until smooth, scraping down the sides once or twice, as needed.
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8
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In a small bowl, mix the flour, spices, and remaining 2 tablespoons of sugar. Add them to the puree and blend. Add the pumpkin and half & half cream and blend the mixture once more.
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9
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Slowly pour the filling into the pie shell. Bake the pie on the center oven rack for 45 to 50 minutes. When done, the filling will be firm or "set" except for a 2" circle in the center that may be a tad wobbly (not wet). Transfer the pie to a wire rack and cool it to room temperature. Chill the pie uncovered for at least 4 hours before serving. If you plan to chill the pie overnight, cover it with loosely tented foil.
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