In a mixing bowl, combine 2 ¼ cups of all-purpose flour, 1 tablespoon of granulated sugar, and 1 cup of cold, cubed unsalted butter. Using a pastry cutter or your hands, blend until the mixture resembles coarse crumbs. Gradually add 4-6 tablespoons of ice water, mixing until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

After chilling, dust a clean surface with flour and roll out the pie dough into a circle about 12 inches in diameter. Aim for a thickness of 1/8 inch. Carefully transfer the rolled dough into a 9-inch pie plate, pressing it gently into the sides. Trim any excess overhang and fold it under for a neat edge.

Preheat your oven to 425°F (220°C). Prick the bottom of the pie crust with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes until edges are golden. Remove weights and parchment, and bake for an additional 5 minutes. Let it cool completely.

In a large mixing bowl, whisk together 1 cup of pumpkin puree, ¾ cup of brown sugar, 2 teaspoons of cinnamon, and ½ teaspoon of ginger powder. Add 3 large eggs and 1 cup of evaporated milk, mixing until smooth. Pour the mixture into the pre-baked pie crust.

Lower the oven temperature to 350°F (175°C) and bake the pie for 40-50 minutes. The pie is done when the edges are set but slightly jiggly in the center. Let it cool at room temperature for a few hours.

While the pie cools, heat 4 cups of peeled and sliced apples with ½ cup of sugar and a splash of lemon juice in a skillet over medium heat. Stir for 10-15 minutes until caramelized. Let cool before using.

For fruity tarts, roll out additional pie dough and cut into circles. Fill tart pans with the cooled caramelized apple mixture. Bake at 350°F (175°C) for 20-25 minutes.

Once cooled, garnish your pies and tarts with whipped cream, maple syrup, or chopped nuts. Serve alongside coffee or spiced tea.