Cheesecake-Marbled Pumpkin Slab Pie

Make the pie dough:

By hand, with my one-bowl method: In the bottom of a large bowl, combine the flour, salt, and sugar. Work the butter into the flour with your fingertips or a pastry blender until the mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Add 1/2 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.

With a food processor: In the work bowl of a food processor, combine flour, salt, and sugar. Add butter and pulse the machine until the mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Turn the mixture out into a mixing bowl. Add 1/2 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.

Both methods: Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes. Longer than 2 days, it's best to freeze it until needed.

Get ready to bake the pie: Heat oven to 400°F (205°C). Line a 10×15-inch jellyroll pan with a fitted rectangle of parchment paper.

Form the crust: On a lightly floured surface, roll out dough into a 13-by-18-inch rectangle (i.e. 3 inches bigger than your pan). Do your best to work quickly, keeping the dough as cold as possible (and tossing it in the freezer for a couple of minutes if it softens too quickly) and using enough flour that it doesn't stick to the counter.

Fold dough gently in half without creasing and transfer to prepared pan. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under the edge of the pie crust and crimp decoratively. Return pan to fridge until ready to fill.

Make pumpkin filling: Combine pumpkin, sugar, salt, and spices in a medium saucepan over medium heat. Bring to a sputtering simmer and cook for 5 to 7 minutes, stirring frequently. Scoop cooked pumpkin filling into a bowl, and whisk in cold cream until smooth. Whisk in eggs, one at a time. Pour filling into prepared pie crust.

Marble cheesecake: Whisk cream cheese, sugar, egg yolk, cream, and vanilla in a bowl until smooth. Dollop all over pumpkin batter and use a toothpick or chopstick to swirl decoratively in figure-8s, being very careful not to drag the point of the toothpick/chopstick into the bottom crust, forming holes.

Bake pie: For 15 minutes, then reduce heat to 350°F (175°C) and bake for another 15 minutes, until only the center barely jiggles and a toothpick inserted into it comes out pumpkin-free. (Damp is fine, but the toothpick shouldn't have loose pumpkin batter on it.)

Let cool then chill in fridge until serving.