PÀTE BRISÉE

1. In the bowl of an electric mixer fitted with the paddle attachment, mix together the flour and salt until combined. Add in cold butter and paddle until a pebbly mixture forms. Add in enough water to bring the dough together (this will change from day to day depending on the weather). Knead the dough by hand until smooth on a lightly floured surface; roll out dough to about 1/4 inch thickness to fit a 9-inch pie pan. Gently lower into dish, tuck the sides under, and crimp the edges with your fingers. Place into the freezer for 30 minutes while filling is prepared.

PUMPKIN PIE FILLING

1. Preheat the oven to 375 F degrees.
2. Whisk together all ingredients in a medium bowl until smooth. pour filling into prepared pie shell and bake for 1 hour, until set. Cool to room temperature and top with meringue.

BROWN SUGAR MERINGUE

1. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until soft peaks form. Add salt and cream of tartar. Slowly beat in sugar until all is absorbed, then crank speed to highest setting. Whip until meringue is glossy and firm. Place into a piping bag fitted with a star tip and pipe meringue onto the top of the pie, or dollop with a spoon. Torch the meringue peaks with a blowtorch, or place under the broiler for 3-4 minutes.