For the crust:

1. In a medium-sized bowl, mix together the flour and salt. Dice the butter into small pieces and crumble it with the flour until lumps are the size of small peas. Add sugar and stir well. Pour in the ice cold water, little at a time, mixing with a fork. Finish by hand and shape into a ball. Flatten the dough a little bit, wrap into cling film and chill in the refrigerator for about 30 minutes.
2. Preheat the oven to 425°F (220°C). Lightly grease a 9-inch (23 cm) pie pan, that is at least 2-inch (5 cm) deep.
3. Roll the dough into a 13-inch (33 cm) circle and transfer it into the prepared pan. Trim the edges as needed, and prick the bottom and sides with a fork.
4. Line the pie crust with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake until the edges just start to brown, about 10 minutes. Remove the weights and lining, and bake for another 5 minutes. Remove from the oven and set aside.

For the pumpkin filling:

1. Preheat the oven to 375°F (190°C).
2. In a medium sized bowl whisk together the pumpkin puree, the eggs, and brown sugar. Add the cornstarch, salt, spices, whipped cream and milk. Whisk vigorously until everything is combined; the filling will be slightly thick.
3. Pour filling into the pre-baked crust and bake for about 40 minutes, covering with foil at half time to prevent the edges from burning. The pie is done when the center is slightly woobly ; it will set as it cools down.
4. Transfer pie to a wire rack and cool for 3 hours. Serve with whipped cream.