In a food processor, pulse the flour, sugar, and salt together until combined. Add the cold cubed butter, then pulse 8 to 10 times until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible. After that, add the ice water 1 tablespoon at a time, pulsing after each addition, until the dough just starts to clump together.

Shape the dough into a disc, wrap it in plastic, and refrigerate it for at least 30 minutes.

Preheat the oven to 375°F. Roll the chilled dough into a 12-inch circle, fit it into a 9-inch tart pan with a removable bottom, trim excess dough, prick the bottom with a fork, line it with parchment paper, and fill it with pie weights. Bake for 15 minutes, remove weights and parchment, and bake for an additional 8 to 10 minutes until light golden. Let it cool while preparing the filling.

In a large bowl, whisk together the pumpkin puree, creme fraiche, and maple syrup until smooth. Add the eggs and egg yolk one at a time, then finally add the pumpkin pie spice and salt, mixing just until combined.

Pour the filling into the cooled tart shell and bake for 35 to 40 minutes until the edges are set, and the center jiggles slightly. Allow to cool.

Let the tart cool completely for 1 hour, then refrigerate for at least 2 hours or until fully chilled. Serve with whipped cream and a drizzle of maple syrup.