Pre-heat your oven to 425 degrees F.

In a 1 cup measuring cup, add water, vinegar, and a few cubes of ice. NOTE: You will not use all of the water. Set aside until you are ready to add.

In a large mixing bowl, add flour and salt and stir to combine.

Once combined, take your cold butter and cut it into 1/2 inch cubes.

Next, add your cold butter cubes to your flour and salt, and, using your hands, begin cutting the butter into the dough. (To do this, you either use a pastry blender, or you can pinch the butter into the flour with your fingers until the ingredients begin to combine, occasionally rubbing the flour and butter between your hands and letting it fall back into the bowl.) Mix until the flour and butter have combined to create a sandy texture with a few pea-sized lumps of cold butter remaining intact throughout the mixture.

NOTE: It is very important that you do not overwork your butter while cutting it into your flour, as it will begin warming up. You want your butter to stay as cold as possible throughout this entire process.

Once you have achieved the proper texture, you can begin adding your water. Do not add it all at one time, but begin with 2-3 tablespoons, mixing as you go.

Add more water as needed, in small amounts, until a shaggy dough begins to come together and can hold its shape when pressed into a ball and rolled out. It is very important that you do not add too much water, as this will cause your dough to become tough.

Once you have added as much water as you need, gather the dough into a ball and set aside.

To roll your dough, dust the surface of your counter generously with flour, and, taking your ball of dough, begin patting it out with your hands onto the floured surface into a small disk shape.

Once you have created your disk, using a well-floured rolling pin, begin rolling out your dough into a circle shape, making sure it stays at an even thickness all the way around. If cracks begin to form, lightly press them back together. Roll your dough until it reaches 1/4 inch thickness.

Once your dough has been rolled, gently fold it in half and transfer it to your 9 inch pie pan. Allow 2 inches of crust to hang over the edge of your pie pan (if you have more than 2 inches, trim it off with a sharp knife).

Gently tuck the excess 2 inches of crust under itself, allowing it to form a ridge around the edge of your pie pan. Using whatever technique you prefer, gently crimp a decorative edge around your pie crust.

Line your pie crust with parchment paper and fill it with pie weights or dry white rice to keep the crust from bubbling up as it par-bakes.

Place your pie crust into your pre-heated oven and bake for 10-12 minutes, or until the crust has started to dry slightly, but isn’t fully cooked.

Remove from oven, remove the parchment and pie weights, and move on to making your filling as your crust cools.

To make your pumpkin filling, into a large mixing bowl, add your pumpkin puree,3/4 cup granulated sugar, pumpkin spice, cinnamon, and ginger. Whisk well until well combined.

Next, add in your whole eggs and egg yolk, and whisk well until all of the eggs have been incorporated.

Lastly, whisk in your heavy cream until your filling is completely smooth.

Once your filling has been made, pour it into your par-baked pie crust until it reaches an inch below the rim of your pie.

Carefully transport your pie into the oven, and bake it at 425 degrees F for 15 minutes.

Once the fifteen minutes are up, decrease the oven temperature to 350 degrees F, and continue to bake your pie for 30-35 minutes, or until the pie has mostly set, but still has a very slight jiggle in the middle.

Remove your pie from the oven and allow it to cool at room temperature for 30 minutes before placing it in the fridge to allow it to cool and set for 2 hours.

Right before your take your pie out of the fridge, start making your whipped cream. To do so, place all of the ingredients into a medium-sized mixing bowl, and mix on high speed with your electric hand mixer until stiff peaks form. Set aside.

Once your pie has cooled and your whipped cream is made, remove your pie from the fridge and evenly spoon on your extra 3 tablespoons of granulated sugar over the top of your pie filling (Try to leave a 1 1/2-inch rim around the outer edge of your filling without sugar. This will help avoid burning your crust when you go to use your pastry torch.)

Spread the sugar over the top of your pie evenly with the back of a spoon to ensure it all caramelizes at the same rate. Once your sugar has been spread, turn on your pastry torch to medium-high, and begin moving it over the sugar, allowing the sugar to melt and caramelize on the top of your pie. Be very careful not to burn yourself or any parts of your pie. This process may take a couple of minutes. Just be patient and keep moving the torch to the areas that need to be melted.

Once all of the sugar has been browned, allow the pie to cool at room temperature for 2 minutes to allow the sugar to harden. Once the sugar has hardened, pipe a decorative ring of whipped cream around the inside of the crust and dust lightly with cinnamon (or serve whipped cream on the side).

Slice, serve, and enjoy!