STEP 1: If you are using a food processor, pulse the flour, sugar and salt together. If working by hand, be careful not to over mix. Add the shortening of choice, a chunk at a time, and mix until you have a dough that looks like cornmeal. Add the egg yolk and ice water (more if needed... but be careful) and mix slightly, or pulse for a second or two if using at food processor. Knead the dough into a ball. Be careful not to knead the dough too much. If you do, it won't come out flaky when baked. Wrap the dough ball in plastic wrap, and flatten into a disc shape. Chill the dough for 30 minutes. When ready, let the dough disc soften slightly on the counter. Dust your counter top and rolling pin with flour. Roll out the disc into a 12 inch circle, and place in a well greased pie pan. Press out the dough as needed, from the center out, so it fills the pan evenly across the bottom and up the sides. Trim the edges, or crimp them, so you have an even edge around the rim of the shell. Freeze the uncooked pie shell for 15 minutes. While this is happening, pre-heat the oven to 350.

STEP 2: After the dough has been frozen for 15 minutes, remove and prick the bottom all over with a fork. Take a piece of foil, line the inside of the pie crust with it and fill with "dried beans". This will keep the dough from "bubbling up" while it bakes. Bake the pie crust for 30 minutes. Remove the pie pan from the oven, and remove the foil liner and beans. Put the pie crust back into the oven for 1 minute more (be careful, you can burn it easy at this point).

STEP 3: Hand beat your egg white and 1 Tbsp. of ice water, and brush this over the inside of the pie crust, making sure that you also get the top edges and sides.

STEP 1: In a large bowl, beat the eggs with the brown sugar, heavy cream, cinnamon, pumpkin pie spice, and salt. Stir in the canned pumpkin. Pour the mix into the pie shell and bake at 350 for 30 to 40 minutes. You will know when the filling is done because it is slightly jiggly... like Santa's belly when he sleeps.

STEP 2: You can serve it warm, or at room temperature, with whipped cream on top.