Make the Crust

1. Prepare the Tart Pan: Lightly grease a 9-inch tart pan with removable bottom or a standard pie dish. This ensures easy removal after baking.
2. Combine Dry Ingredients: In a large bowl, mix the flour, sugar, and salt.
3. Cut in the Butter: Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
4. Add Egg Yolk and Water: Add the egg yolk and ice water to the mixture. Stir until the dough just comes together. If it seems too dry, add a little more ice water, one teaspoon at a time.
5. Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
6. Roll Out the Dough: After chilling, roll out the dough on a lightly floured surface to fit your tart pan. Gently press the dough into the pan, trimming any excess dough from the edges.
7. Blind Bake the Crust: Preheat your oven to 375°F (190°C). Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 10-12 minutes. Remove the parchment and weights and bake for another 5-7 minutes, until the crust is golden. Set aside to cool.

Prepare the Pumpkin Filling

1. Mix the Ingredients: In a medium bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, spices, and vanilla extract. Whisk until smooth and well combined.
2. Fill the Crust: Pour the pumpkin filling into the cooled tart crust, smoothing the top with a spatula.
3. Bake: Bake in the preheated oven at 375°F (190°C) for 30-40 minutes, or until the filling is set and a knife inserted into the center comes out clean.
4. Cool: Allow the tart to cool for about 10 minutes before removing from the tart pan. Let it cool completely on a wire rack.