- In a food processor, combine the flour, sugar and baking powder. Add the butter and pulse a few times, until the mixture has a sandy texture. Add the egg and pulse again until the dough is crumbly.
- Press the dough evenly into a 23-cm (9-inch) pie plate. Press firmly onto the bottom and edges of the plate. With a fork, prick the bottom of the pastry. Refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 400 °F (200°C).
- Bake the crust for 15 minutes or golden brown. Let cool on a rack. Reduce the oven’s temperature to 350°F (180°C).
- In a saucepan, bring the water and ½ cup (105 g) of the sugar to a boil. Cook, without stirring, until the mixture turns an amber color. Remove from the heat. Gradually add the cream and stir well to combine. Watch out for splattering. Let cool.
- In a bowl, whisk the eggs with the remaining sugar. Stir in the pumpkin purée, cinnamon, if using, and cooled caramel. Pour into the crust.
- Bake for 35 minutes or until the edges of the filling is set and the centre of the pie is still slightly wobbly. Let cool and refrigerate until completely chilled. Serve with a dollop of crème fraîche.
You can use canned pumpkin purée, its smooth texture is perfect for this pie. But be sure to choose a plain, unseasoned purée.