Freeze butter cubes for an hour

Mix the flour and salt in a Kitchen Aid stand mixer bowl

Add frozen butter cubes to the flour mixture and use the dough attachment to stir

Whisk egg and four tablespoons of cold water together, then pour it into the flour mixture

Stir until the dough forms into a ball

Wrap the ball in plastic and refrigerate for an hour

Heat the butter in a pan over medium heat and add the onions.

Season with salt, stir and then pour in ¼ cup of water

Cover cook for 10 minutes

Stir and cook for another 10 minutes until they become soft and the liquid evaporates

Add thyme and white wine vinegar and cook for 30 minutes until all liquids are dissolved and the onions are a deep golden color

Melt the butter in a sauté pan over medium heat until the butter turns brown

Add minced sage and remove from heat

Add the pumpkin puree to a bowl and pour the brown butter in

Add the egg and salt, then mix until the butter is fully incorporated

Preheat the oven to 425 degrees.

Line a baking sheet with parchment paper

Roll out the dough to about a square, rectangle or circle and move to baking sheet

Spread the pumpkin mixture on dough, leaving a 2 inch border

Add caramelized onions over the pumpkin

Crumble the goat cheese, drizzle honey and scatter whole sage leaves

Brush the exposed dough with the egg wash, then lightly sprinkle sea salt and crushed red pepper

Bake for about 25-30 minutes or until the crust is golden brown