Classic Pumpkin Pie with Pecan Praline Sauce

Make the pie dough: By hand, combine the flour, salt, and sugar in a large bowl. Work the butter into the flour until mixture resembles a coarse meal. Add 1/4 cup cold water and stir until large clumps form. Knead the dough together. Wrap in plastic and refrigerate for at least one hour.

Form the crust: Roll the dough out on a floured counter into a 12 to 13-inch circle. Transfer to a 9-inch pie plate, trim overhang to about 1/2-inch, fold under edge of pie crust, and crimp decoratively. Refrigerate until ready to fill.

Heat oven to 400°F (205°C).

Make the filling: Combine pumpkin, sugar, salt, and spices in a saucepan over medium heat. Simmer and stir for 5 to 7 minutes. Pour filling into a bowl, whisk in cream until smooth, then whisk in eggs one at a time. Pour into crust.

Bake pie: Bake for 15 minutes at 400°F, then reduce heat to 350°F and bake for another 30 to 40 minutes until only the center barely jiggles.

Make pecan praline topping: In a saucepan over medium-low heat, combine brown sugar, butter, cream, and salt. Simmer until thick and bubbly, 3 to 5 minutes. Stir in vanilla and pecans.

Serve pie: Slice and serve with pecan praline sauce.