If making the crust, stir together the flour and salt, then cut in the cold butter until pea-sized pieces remain. Add the ice water gradually until the dough holds together, shape it into a disk, chill for at least 30 minutes, then roll it out and fit it into a 9-inch pie plate.

Heat the oven to 425°F (220°C). For a crisper bottom crust, place a sturdy baking sheet in the oven while it preheats or plan to bake the pie on the lower oven rack.

Whisk the pumpkin purée, heavy cream, eggs, maple syrup, cinnamon, ginger, nutmeg, and salt together until smooth. Mix gently enough to combine the ingredients without whipping in a lot of air.

Pour the finished filling into the unbaked crust. Transfer the pie carefully to the preheated baking sheet if using one.

Bake at 425°F for 15 minutes. This brief hotter start helps the crust begin baking properly and gives the pie a beautiful golden finish.

Reduce the oven temperature to 350°F (175°C) and bake for 40 to 50 minutes more. The edges should be set while the center should still have a slight wobble when the pie is gently nudged.

Cool the pie on a rack for at least 2 hours before slicing. The custard continues to firm as it cools, so refrigerate it if you plan to hold it for more than a few hours.