In a medium-sized mixing bowl, stir together the flour, cornstarch, and salt. Cut the cold, cubed butter into the flour mixture using a pastry cutter until the butter pieces are no bigger than peas. Add ice water, starting with 1-2 tablespoons and adding up to 3 in total or just until the dough starts to hold together when pinched. Turn onto a counter and form together into a disk with your hands. Generously flour the counter and the top of the disk of dough and begin to roll out into a circle about 10 inches in diameter. It does not have to be a perfect circle, just the general shape.
Transfer the 12-inch round of dough to an ungreased 9-inch pie pan. Gently work out any air pockets on the bottom and sides. Trim the scraps from the edges and style the edge of the crust as desired. Coat the bottom and sides of the pie crust with a generous coat of flour (This helps prevent the crust from going soggy).
To make the Filling:
Whisk together the pumpkin purée, brown sugar, and egg yolks. Add the cornstarch, spices, salt, whipping cream, and vanilla and whisk until smooth. Pour into the prepared crust. Bake in the preheated oven for 45-55 minutes or until the crust is golden and the center of the pie is only slightly jiggly.
Let the pie cool on a wire rack to room temperature. You may serve the pie at room temperature or refrigerate for at least 1-2 hours if you prefer chilled pumpkin pie. Serve with whipped cream, if desired. Enjoy!
Notes
If using unsalted butter, add ¼ teaspoon of salt in addition to the salt called for in the crust.
Use 1 tablespoon of a pumpkin pie spice blend in place of all the individual spices.
1 cup of white sugar plus 1 tablespoon of molasses can be used if you don't have brown sugar.
Store finished, cooled pie covered in the refrigerator for up to 4 days.