In a large Mixing Bowl, whisk together the 1 ¼ cups harina de trigo, ½ tsp sal, and ½ tsp azúcar granulada. Add the 8 tbsp mantequilla sin sal fría, cortada en cubos de 1/2 pulgada cubes and use your fingertips or a Pastry Brush to work the 8 tbsp mantequilla sin sal fría, cortada en cubos de 1/2 pulgada into the 1 ¼ cups harina de trigo until the mixture resembles coarse crumbs with some pea-sized 8 tbsp mantequilla sin sal fría, cortada en cubos de 1/2 pulgada pieces remaining — these create flaky layers.

Drizzle in the 3 tbsp agua helada one tablespoon at a time, tossing gently with a fork after each addition. Stop when the dough just comes together and holds its shape when pressed — it should not be wet or sticky. Add an extra teaspoon of 3 tbsp agua helada only if needed.

Turn the dough out onto a lightly 1 ¼ cups harina de trigo dusted surface, shape it into a flat disk, and wrap tightly in Plastic Wrap. Refrigerate for at least 30 minutes (or up to 2 days). Chilling relaxes the gluten and keeps the 8 tbsp mantequilla sin sal fría, cortada en cubos de 1/2 pulgada cold for a flakier crust.

Preheat your Oven to 425°F. On a lightly 1 ¼ cups harina de trigo dusted surface, roll the chilled dough into a 12-inch circle, about 1/8-inch thick. Carefully drape it over your Rolling Pin and transfer to a Pie Dish. Press gently into the bottom and sides, then trim the overhang to about 1 inch beyond the rim.

Fold the overhanging dough under itself to create a thick edge along the rim, then crimp decoratively with your fingers or a fork. Prick the bottom of the crust all over with a fork (this is called docking and prevents bubbling). Line the crust with Parchment Paper and fill with pie weights or dried beans.

Blind-bake the crust for 15 minutes at 425°F. Carefully remove the Parchment Paper and weights, then bake for another 5 minutes until the bottom looks dry and just barely golden. Remove from the Oven and set aside. Reduce the Oven temperature to 375°F.

In a large Mixing Bowl, whisk together the 1 can puré de calabaza pura, ½ tsp azúcar granulada, 2 eggs temperatura ambiente, 1 cup crema pesada, ¼ cup leche entera, 1 ½ tsp canela molida, ½ tsp jengibre molido, ¼ tsp nuez moscada molida recién rallada preferida, ½ tsp sal, and 1 tsp extracto de vainilla pura until completely smooth and well combined. Take care not to over-whisk — you want a silky custard, not a foamy one.

Pour the filling into the warm, blind-baked crust. The crust being warm helps prevent a soggy bottom. Place the pie on a Baking Sheet to catch any drips and for easier handling.

Bake at 375°F for 40–45 minutes. The pie is done when the edges are set and puffed slightly, but the center still has a gentle wobble (about a 2-inch jiggle) when you nudge the pan — it will firm up as it cools. If the crust edges are browning too fast, tent them with strips of Aluminum Foil or a pie shield.

Transfer the pie to a Wire Rack and let it cool completely at room temperature for at least 2 hours before slicing. The custard needs this time to fully set — cutting too early will result in a runny filling. For the cleanest slices, refrigerate for 1 hour after cooling.

If making whipped cream, beat the Heavy Whipping Cream and ½ tsp azúcar granulada together with a Hand Mixer or whisk until soft peaks form. Serve each slice of pie with a generous dollop of freshly whipped cream.