Preheat the oven to 350℉.

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).

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!