Combine chilled butter pieces with flour and salt, rubbing between fingers until the mixture resembles coarse sand. Retain some larger butter pieces for texture; avoid overworking.

Gradually add ice water, mixing with a spatula or spoon after each addition until combined.

Gently bring the dough together with your hands. It will initially appear crumbly but should form a cohesive dough shortly. Avoid kneading.

Shape the dough into a disk, cover with plastic wrap, and chill in the refrigerator for at least 2 hours.

After chilling, let the dough sit at room temperature for a few minutes. The dough should be cold but pliable enough to roll out without cracking.

Roll the dough on a silicone mat or lightly floured surface to about 10 inches in diameter. Rotate the dough as you roll to ensure even thickness. If the dough warms up, chill briefly in the freezer before continuing.

Fit the dough into a 9-inch pie dish, trim excess, and crimp edges. Chill in the freezer for 30 minutes.

Preheat the oven to 372°F.

Line the chilled pie crust with parchment paper and fill with weights (rice works well). Bake for 15 minutes.

Remove weights, brush with egg white, and bake for an additional 15 minutes. For a glossy finish, brush edges with a mixture of egg yolk and milk.

Whisk together pumpkin puree, pumpkin pie spice, cornstarch, eggs, egg yolk, and cream cheese until smooth.

Combine cream cheese, heavy cream, and powdered sugar until smooth.

Pour the pumpkin filling into the pre-baked crust. Use a piping bag to dot the cream cheese mixture over the pumpkin filling. Swirl gently with a chopstick for a marbled effect.

Cover crust edges with aluminum foil. Lower the oven temperature to 350°F and bake for 50 minutes.

The pie is done when the filling's edges are set and the center is slightly jiggly.

Refrigerate the pie for 4 hours before serving. Store leftovers in an airtight container in the fridge for up to 3 days.