Brown Butter Pumpkin Pie

For the crust:

and 1/2 cups all-purpose flour

granulated sugar

salt

very cold unsalted butter, cut into tiny cubes

ice water (you probably won’t use it all)

For the brown butter pumpkin pie:

unsalted butter

light brown sugar, packed

(1) 15 ounce can pumpkin puree (not pumpkin pie mix)

(1) 14 ounce can sweetened condensed milk

large egg plus 2 egg yolks, at room temperature

vanilla extract

black pepper

and 1/2 teaspoons ground cinnamon

⁄2 teaspoon ground ginger

⁄2 teaspoon ground nutmeg

⁄4 teaspoon ground cloves