Homemade Pumpkin Pie with Caramelized Walnuts

For the crust: Blend the flour, sugar, and salt in a food processor. Add the butter and pulse until the butter is cut into pea-size pieces. Drizzle 4 tablespoons of ice water over the mixture. Pulse just until moist clumps form. Gather the dough into a ball then flatten it into a disc. Wrap the dough in plastic and refrigerate for at least 30 minutes and up to 1 day. Unwrap the dough. Starting from the center of the dough disc and rolling toward the edge, roll out the dough, rotating it and dusting the surface with flour to prevent the dough from sticking, until the dough is about 13 inches in diameter. Brush away any excess flour. Place the rolling pin on the edge of the dough that's farthest away from you, and gently and loosely roll the dough around the pin toward you, until you have about half of it on the pin. Lift the pin over the edge of a 9-inch-diameter glass pie dish. Slowly unroll the dough over the dish, draping and centering it over the dish, and gently lift and coax down the dough into the dish. Lightly press the dough into the bottom corners and up the sides of the dish. Trim the overhang to 1/2 inch; let the dough hang over the sides of the dish. Set aside.

Position the rack in the bottom third of the oven and preheat the oven to 350°F. Line a heavy baking sheet with foil. Spray the foil with nonstick cooking spray.

Toss the pumpkin with the oil on the baking sheet to coat. Sprinkle the cinnamon, ginger, nutmeg, and cloves over the pumpkin and toss to coat. Arrange the mixture in an even layer over the baking sheet.

Bake until the pulp is very tender and golden brown, stirring occasionally, about 1 hour and 15 minutes.

Transfer the pumpkin to a food processor. Cover and let stand for 5 minutes to allow any residual steam to soften the pumpkin further. Increase the oven temperature to 425°F. Blend the hot pumpkin in a food processor, adding some of the heavy cream to help move the pumpkin around, if necessary, until a smooth puree forms. Transfer the puree to a large bowl and cool. You should have about 2 3/4 cups of puree.

Whisk the eggs in a large bowl to blend. Whisk the remaining cream, sugar, brown sugar, and salt into the eggs to blend and dissolve the sugar. Add the pumpkin puree and and whisk to blend well.

Pour enough of the pumpkin mixture into the prepared crust to fill completely but without it spilling over.

Carefully place the dish on the bottom shelf of the oven and bake for 10 minutes. Reduce the oven temperature to 350°F and continue baking until the filling is just set and slightly puffed and the crust is golden brown, about 50 minutes longer. The filling will jiggle slightly when the pie is gently jostled. Transfer the pie to a rack and cool completely. At this point, the pie will keep for 1 day, covered and refrigerated. Bring it to room temperature before serving.