1. Start with the dough by mixing the cold water with the apple cider vinegar. Place in the fridge (or add an ice cube) to cool it down even more. Add the flour, salt, and xylitol (or sugar) to a large bowl and mix to combine. Add the cold butter in small pieces and cut with a pastry blender* into even smaller, pea-sized pieces. Gradually add the cold vinegar water and work it in. Work quickly here so the dough and butter do not warm up. Knead until the dough starts coming together. The dough should not be wet or sticky, so don’t add too much liquid. Wrap the dough in plastic wrap and place in the fridge for about 45 minutes (or overnight).

2. Roll out the chilled dough on a floured surface to a size that is slightly larger than a 9 inches (23cm) pie dish, transfer to the dish and press down on the bottom and sides. Fold in and straighten the dough at the edges and create a pattern with your fingers (or use a fork). Prick the dough several times (with a fork) and place in the fridge for another 20 minutes or so.

3. Preheat the oven to 200°C (390°F). Place a piece of baking parchment on top of the dough and fill with baking beans or rice. Blind bake the pie crust for about 20 minutes – the edges should have gotten some color. Take out of the oven and let cool down a bit.

4. While the pie crust is baking, you can start preparing the filling. Add the pumpkin puree to a large pot and let simmer while stirring constantly over medium heat for about 10 minutes. You want the puree to lose some of its moisture and possibly get some caramel flavor from heating up the sugar in the puree. Do not let it burn though! Remove from the heat and let cool down for several minutes before you continue. Add the xylitol (or sugar), pumpkin pie spice, and salt and mix to combine. Whisk the eggs with the cream in a separate bowl slightly, then add to the pot with the (cooled) pumpkin puree and mix everything until well combined. Set aside.

5. Lower the temperature of the oven to 350°F (180°C). Pour the filling into the slightly cooled pie crust and bake for about 45-55 minutes. The filling should have set around the edges but the center can still wobble a bit if you move the pie dish. Turn off the oven, open the oven door slightly, and let the pie sit in the oven for another 10-15 minutes. Then remove from the oven and let cool down completely. Place the cooled pie in the fridge until ready to serve. If you like, you can decorate the pie with some whipped cream, chopped nuts, and some pumpkin pie spice (optional).