1. In the bowl of a food processor pulse to combine flour, salt and sugar.
Add cubed butter and pulse until mixture resembles coarse meal.
Add 1 tbsp ice water at a time, pulsing to combine.
Mixture should hold together when pressed together but will still look a bit crumbly.
Transfer crumbly dough to a lightly floured countertop.
Knead a few times to press into a disc and wrap in plastic wrap. Refrigerate for at least 1 hour.
2. While the dough is chilling, make the pie filling.
Whisk together pumpkin puree, eggs, brown sugar, cream, pumpkin pie spice and salt.
3. Preheat oven to 425F. Roll out dough into an 11-inch circle.
Place in a 9” pie dish. Trim edges so that there is only ½-inch overhang.
Fold edges underneath and crimp. Pour filling into pie shell.
Bake for 15 mins., then reduce temperature to 350F.
Bake for an additional 45 min., until filling is set and pie crust is golden brown.
Let cool completely before slicing.
4. Serve with whipped cream and a sprinkle