Place the stick of butter into the freezer for 30 minutes.

In a large mixing bowl measure the flour, sugar and salt and mix with a whisk.

Once the butter has been in the freezer for 30 minutes use a grater and quickly grate the butter into the flour. Every once in a while stir the butter shavings into the flour so that it doesn't clump together.

Mix all together then add the cold water. The dough should be coming together so knead together for about 2 minutes. Wrap in cling wrap and place into the refrigerator.

Turn on the oven and preheat to 400°F. In another mixing bowl add the brown sugar and flour and mix together.

Beat the eggs and add to the sugar/flour mixture. Stir together until mixed through.

Add the remaining ingredients and mix well.

Remove the dough from the refrigerator and roll out to a large circle. Line a 9" pie dish with the dough hanging over the sides and using your fingers and knuckles flute the edges of the dough.

Place the prepared pie crust back into the refrigerator to harden some more. Give it about 15 minutes then remove and fill the pie with the pumpkin pie filling. Place in the oven and bake for 10 minutes.

Turn down the oven temperature to 350 and bake a further 45 minutes.

Remove from the oven and allow to cool to room temperature on a wire and rack. Refrigerate before serving.