For the Pie Crust

Cup of Yum
1. Whisk together dry ingredients.
2. Cut very cold butter in until the mixture resembles fine crumbs with a few larger pea-sized pieces.
3. Mix a couple tablespoons of water with the sour cream and pour it into the dough.
4. Add a couple more tablespoons of water to the dough and mix until just combined. 
5. Gradually add water, one tablespoon at a time, until the dough just comes together and isn't crumbly. You may not use all the water! Do not over mix!
6. Divide dough into 2 portions, wrap, and refrigerate until ready to use. This pumpkin pie recipe will only use one of the pie crusts, the other can be used for an additional pie or frozen for up to 3 months.  

For the Pumpkin Pie

1. Preheat oven to 400 degrees F and be sure the oven rack is on the very bottom setting. See note. 
2. Roll out one of the pie crusts into a circle about 12 inches in diameter. Place it in the pie plate and crimp the edges. 
3. Using a fork, poke a few holes in the bottom of the pie crust. 
4. Place foil or parchment inside of the crust and fill it mostly full with pie weights or dried beans. Gently push the beans up the side of the crust to keep the sides of the pie crust from slipping down while baking. 
5. Bake the pie crust for 15 minutes. Remove the weights and bake for 5 more minutes. 
6. While the pie crust is baking, combine the pumpkin puree, sugar, honey, spices, and salt in a medium saucepan and heat over medium-low heat. 
7. Cook until reduced, about 10 minutes. The pumpkin will be dark and shiny. Be sure to stir frequently and manage the heat appropriately so the pumpkin doesn't burn!!
8. While the pumpkin is cooking, prepare the rest of the filling ingredients. 
9. Combine the heavy cream, milk, eggs and egg yolks, and both extracts. 
10. Once the pumpkin is cooked down, quickly whisk about ½ cup into the egg mixture to temper the eggs so that they won't start to cook when you add the rest of the hot mixture. 
11. Add the rest of the cooked pumpkin to the cream mixture and whisk so it is combined well and smooth. 
12. Pour into the par-baked pie crust and place the pie plate on a baking sheet for easy transport. 
13. Turn the oven temperature down to 350 degrees F. 
14. Bake pie for about 50 minutes, checking periodically to make sure the crust isn't browning too quickly. If the crust starts to get too brown, cover the edges with foil to prevent browning.
15. Depending on the size of your pie plate, your pie may take up to 60 or 65 minutes to bake.
16. The pie is done when the internal temperature of the filling reaches 175 degrees F on an instant-read thermometer {affiliate link to my favorite} or when you gently wiggle the pie plate and the center barely moves. 
17. Let cool completely, about 2 hours, before serving.