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I love pumpkin pie so much that I've requested it as my birthday "cake" every year since I was about thirteen. I happen to have been born in October, so that helps my choice make some sense. I am also fortunate enough to be married to Dave, whom I refer to as a pie guru. The point is, I've eaten a lot of pumpkin pie, so I know what I'm talking about when I say that this is the best pumpkin pie ever. If someone feels otherwise, I am ready for a throwdown, because I can guarantee that their version does not have a grainy cornmeal crust and salty, crunchy pumpkin seeds on top. And without those elements, there's just no match.

• 1 1/4 cups all-purpose flour
• 1/4 cup cornmeal
• 1 tablespoon sugar
• 1/2 teaspoon table salt
• 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
• 3 tablespoons ice water
• 1 large egg yolk
• 1/2 cup raw pumpkin seeds
• 1/4 teaspoon canola oil
• 1 1/2 cups half-and-half
• 2 large eggs
• 1 15-ounce can pumpkin puree
• 3/4 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• Pinch of ground cloves

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