Black Bottom Pumpkin Custard Pie

In a medium bowl combine the flour and salt.

Cut the cold butter into cubes and toss in the flour. Using your fingers, cut the butter into the dry ingredients until quarter sized pieces are left.

Add the vodka (optional) and a small amount of water, then toss with your hands to combine. Continue adding very small amounts of water until the dough can hold together, but is not overly wet.

Wrap the dough tightly in plastic wrap, then chill for one hour.

On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters. Wrap the dough in plastic wrap and chill for another 30 minutes.

Roll the dough out again into a rough rectangle and repeat the folding process. Shape the dough into a disk, wrap tightly in plastic wrap, and chill overnight.

The next day, roll out the pie dough into a rough circle about ⅛″ in thickness.

Carefully place the dough into the pie pan, pressing it up against the sides. Cover and chill in the fridge for about 20 minutes.

Take the pie crust out, cut off the excess dough, and crimp the edges as desired. Dock the bottom and sides of the crust all over with the tines of a fork, then chill for another 30 minutes.

Meanwhile, place a baking sheet on the lowest rack in the oven and preheat it to 425 degrees F.

Place a large piece of parchment paper over the pie crust and fill with pie weights, dry beans, or dry rice all the way up to the crimp.

Place the pie pan on the hot baking sheet and bake for 18 minutes.

Take the pan out, take all of the pie weights out, then brush the pie crust with an egg wash all over, except for the crimp.

Bake for an additional 3-5 minutes or until barely golden. Allow the pie crust to cool completely before adding the pie filling.

Place a large piece of parchment paper over the pie crust and fill with pie weights, dry beans, or dry rice all the way up to the crimp.

Place the pie pan on the hot baking sheet and bake for 16 minutes.

Take the pan out, take all of the pie weights out, then brush the pie crust with an egg wash all over, except for the crimp.

Bake for an additional 14 minutes or until evenly golden and fully baked through. Allow pie crust to cool completely before adding the pie filling.

Allow par-baked pie crust to cool completely before adding the ganache and pumpkin filling and baking.

In a small bowl, heat the heavy cream in the microwave for about 30 seconds.

Add in the chocolate and butter and stir until full combined and smooth.

In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, and vanilla. Do not over-mix!

Whisk in the brown sugar, pumpkin pie spice, and salt until fully combined.

Preheat the oven to 325 degrees F (160 degrees C) with a baking sheet in it.

Pour the chocolate ganache in the cooled par-baked pie crust and spread into an even layer.

Gently pour the pumpkin custard filling on top of the ganache.

Wrap aluminum foil around the pie crust edges to prevent them from burning.

Place the pie on the hot baking sheet and bake for about 1 hour - 1 hour 10 minutes or until set on the edges and slightly jiggly in the center.

Turn the oven off, crack the oven door open, and leave the pie in the oven for 30 minutes.

Take the pie out and allow to cool completely at room temperature.

Place in the fridge uncovered and chill overnight.

Just before serving the pie, make the whipped cream.

In a medium bowl, whip the heavy cream with an electric mixer while slowly pouring in the granulated sugar.

Continue beating until soft peaks form.

Top the chilled pumpkin pie with the whipped cream and sprinkle cinnamon or pumpkin pie spice on top.