Crust: 

1. Mix: Combine the flour, sugar, and salt in a medium-sized bowl. Add the butter and combine all 4 ingredients with your hands until the texture becomes a fluffy and soft grainy/sand-like texture. Add the ice-cold water to the same bowl. Using your hands, combine the ingredients, shaping the dough into a ball.
2. Form the dough: Flour a surface and place the dough ball on it. Sprinkle a little bit of flour over the dough ball. Using a rolling pin, shape the dough ball into a 12-inch round disc about 1/4 inch thick. Carefully transfer the dough over to the prepared baking dish. Trim and shape the edges/excess pie dough as desired.
3. Chill: Place in the fridge while you make the pie filling.

Filling: 

1. Prepare: Preheat the oven to 375° F or 190° C. Spray or butter a 9-inch round baking dish. Set aside.
2. Mix: Combine and whisk the pumpkin puree, eggs, heavy whipping cream, milk and brown sugar until smooth. Add and whisk the cornstarch, pumpkin pie spice, cinnamon, and salt until smooth. Pour the filling into the raw pie crust.
3. Bake: Bake for 40-50 minutes. The pie is done baking when the center jiggles a bit when you wiggle the pan. The pie will fully set as it cools.
4. Rest: Allow the pie to cool for at least 2 hours on a wire rack. Place in fridge for at least 1 hour before serving.
5. Serve: Serve topped with whipped cream or cool whip (optional).