In a food processor, add the flour, egg yolks, cold butter, vinegar, and salt. Pulse until the butter is the size of peas. Add in the 4 tablespoon of ice-cold water and then pulse for another 10 seconds. It will not look like a dough. Pour the mixture onto a clean surface area and press it together to mold into a dough. Wrap in layers of plastic wrap and refrigerate it for 1 hour before using.

Once the pie crust is ready roll it out onto a lightly floured area. Roll the pie dough into a 12-inch circle, making sure to lift and move the dough every so often to ensure the dough isn't sticking to the surface.

Place your rolling pin on the bottom end of the rolled dough and roll it up for an easier transfer. With your pie dish place the rolled dough in the middle and unfold the dough. Trim the excess dough leaving ½ inch of pie running off on the sides.

With your fingers press and tuck in the dough on the edges of the crust to create a crimped edge until you reach the end. Put pressure on the edges to ensure the crust doesn't unravel. Place your prepared pie pan in the refrigerator for 30 minutes to 1 hour to allow the pie dough to rest.

With a medium-sized saucepan add your canned pumpkin, spices, and brown sugar and cook it on medium for 10 to 15 minutes to cook out the excess liquids and to caramelize. This creates an in-depth flavor in the pumpkin pie. (This step is optional but is recommended for the best results) Allow this to fully cool before adding to the rest of the pumpkin pie filling. If you choose to skip this step just add everything into the bowl as is.

Once done, transfer the pumpkin pie to a wire rack to allow it to cool completely. for 2 hours.

Serve at room temperature if preferred. The best way to enjoy this homemade pumpkin pie recipe is with freshly whipped whip cream.

Cover the leftover pumpkin pie and store it in the refrigerator for up to 5 days.

Enjoy!