PAIRED WITH:  Flâneur Chardonnay

Step 1: For the crust, in a large bowl, whisk flour and salt. Kneed in the butter until it is the size of peas then slowly add in water until the dough forms when squeezed.

Step 2: Transfer dough to a lightly floured counter. Take a palm-size chunk and use the heel of your hand to smear the dough across counter. Continue until all the dough has been smeared, then gather it all together, flatten into a disk, and wrap in plastic wrap. Chill for at least 1 hour and up to 2 days.

Step 3: After chilling, on a lightly floured counter, roll dough into a 12-inch circle. Transfer to a 9-inch pie pan and fold the edges over and crimp. With a fork, lightly stab the dough all over then chill for at least 30 minutes.

Step 4: Heat oven to 425 degrees. Line the chilled crust with foil and bake for 15 minutes. Remove foil and bake until lightly golden, 5 to 10 more minutes. Transfer to a rack to cool. Lower oven temperature to 325 degrees.

Step 5: Make the filling in a medium pot, combine the cream, cinnamon stick, star anise petals, clove, fresh ginger, cardamom and peppercorns, and bring to a light simmer. Remove from heat, cover, and let steep for 1 hour. Strain through a fine-mesh sieve into a large bowl.

Step 6: Whisk in pumpkin, brown sugar, eggs, yolks, rum, ground ginger, salt and nutmeg. Pour into par-baked shell, transfer to a baking sheet, and bake until crust is golden and center is slightly wiggly, 50 to 60 minutes. Cool completely before serving.