Combine flour, cold butter, and sugar in a large bowl. Mix until coarse crumbs form. Gradually add ice water until a dough ball forms. Wrap in plastic and refrigerate for at least 30 minutes.

Roll out chilled dough to about 1/8-inch thickness on a floured surface. Transfer to the pan, trim excess, and prick the bottom with a fork. Refrigerate for 15 minutes.

Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights. Bake for 15 minutes, then remove weights and bake another 5 minutes until golden.

Combine pumpkin puree, sugar, and spices in a bowl. Add cream cheese for richness and mix until smooth. Pour into cooled crust, smoothing the top.

For fruit fillings, sauté fruits in butter with sugar before adding to the crust.

Bake at 350°F (175°C) for 45-50 minutes until filling sets and jiggles slightly.

Cool at room temperature for 1 hour before refrigerating for at least 2 hours to set.

Serve with whipped cream, caramel, and nuts.