Preheat oven to 350

For the pie crust: To make the pie crust from scratch, place cubed cold butter, flour, sugar and salt in the bowl of a food processor and process until the dough resembles coarse sand with some larger chunks of butter mixed in.  With the processor running, add the water and then pulse until the dough starts to come together.  For best result, and to avoid overworking the dough, I dump the shaggy dough onto the counter and continue to mix the dough by hand until a ball forms.  Wrap the dough ball and chill in the refrigerator for 20 minutes before rolling out.  Roll out the pie crust and place it in a 9″ pie pan.  Line the crust with parchment and fill with pie weights. Bake the shell for 20 minutes to set.  Remove the parchment and weights, and bake the shell for an additional 5 minutes to help bake the bottom.

For the pumpkin filling:  place all pie ingredients into a large bowl and mix with a hand mixer or by hand until well incorporated.  Pour the filling into the partially baked pie crust and return the pie to the oven for approximately 50 minutes.  The pie should be set, slightly puffed at the edges, and not sloshy when jiggled.

Allow the pie to cool at room temperature before placing in the refrigerator to chill.  Serve with lots of whipped cream!