Preheat the oven to 375°F

Cut the white pumpkin in half (carefully). Using a spoon scoop all the seeds and stringy parts. Either keep the seeds for use later or just discard.

Rub a little oil over the flesh (i like to use coconut oil just because it's better in a dessert) then sprinkle with salt. Lay face down on a baking sheet lined with parchment paper then poke some holes through the back with a shape knife.

Bake in the oven for about an hour (see step 7). When you take it out you should be able to scoop the pumpkin flesh away from the skin easily.

Add to a blender and blend until totally mixed and blended.

Pass through a sieve so that most of any fluid is out. Add two cups of the pumpkin puree to a mixing bowl with the eggs, condensed milk, ¼ teaspoon salt and the pumpkin spice. Mix together well with a whisk but don't get too vigorous that you incorporate bubbles.

While the pumpkin is baking in the oven add the flour, ½ teaspoon salt, and the sugar to a mixing bowl. Mix well with a whisk.

Grate the frozen butter into the flour mixture, in about four batches. Inbetween each batch stir the flour around the butter so that it doesn't stick.

Add the cold water then knead the mixture together for about 2-3 minutes. (you might need another little water). Make a disk then wrap in plastic wrap and refrigerate.

After the dough has refrigerated for about 20 minutes unwrap and lay on a floured surface and roll out with a rolling pin.

Lay the rolled out dough over a 9" pie dish. There should be plenty of extra hangover.

Tuck the sides under and create a fluted edge using fingers and thumbs. Add back to the refrigerator again.

Take the pumpkin filling and pour into the refrigerated pie crust. Put directly into the oven, preheated to 425°, for 15 minutes.

After those 15 minutes are up turn the temperature down to 350° and cook a further 30 minutes. The center of the pumpkin pie should be set.

Rremove from the oven when the center of the pie is set and allow to cool completely.