Combine the flour and salt in a medium mixing bowl.

Work the butter into the flour mixture using your hands or a pastry cutter until the mixture resembles coarse crumbs.

Work the ice water into the mixture using a fork. Be sure to add 1 tbsp at a time so that you don’t add too much. You may not use it all.

Pull the dough for the crust together into a ball. Flatten it into a disk and wrap it with plastic wrap. Refrigerate while you make the pie filling. (chill for at least 30 minutes)

Preheat the oven to 425 degrees.

Combine the pumpkin puree, sweetened condensed milk, and eggs in a large mixing bowl or the bowl of a stand mixer. Whisk until the mixture is smooth.

Add the cinnamon, ground ginger, allspice, and vanilla. Mix until incorporated.

When you are ready to fill the pie - roll the dough out on a well-floured surface to approx ⅛” thick.

Lay the crust in the bottom of the pie plate, press into the bottom, and up the sides of the plate.

Trim any excess dough and crimp the edges as desired.

Transfer the pie filling mixture to the prepared crust.

Bake for 15 minutes.

Reduce the oven temperature to 350 degrees. Continue baking for an additional 35-40 minutes or until a knife inserted in the center of the pie returns clean. The edges should look set but the center may have a slight jiggle still until cooled.

Remove and cool on a wire rack.

You can serve this pie either warm or chilled with a scoop of vanilla ice cream, whipped cream, chopped nuts, or toasted pepitas.