Eggless pumpkin pie

Method for the crust:
Mix the flour with the salt and cut the cold butter into the flour using a pastry blender or with your fingers until you get coarse breadcrumbs.
Alternatively, combine the flour, butter and salt in a food processor and process with 12-15 short bursts until it resembles coarse breadcrumbs.
Put in the cold water and form into soft dough. Do not handle the dough more than required at this stage.
Gather the dough into a ball and chill well for about 35-40 minutes.
Place the dough on a floured surface. Roll out the dough to a circle, approximately 12″ in diameter to line a 22.5cm (9-inch) pie dish or tart pan with removable bottom. Prepare the edges and chill while you prepare the filling.
Prepare the filling:
For the pumpkin puree:
In a pan, mix in the pumpkin puree, condensed milk, cornstarch, spices, sugar, salt and beat until there are no lumps. Then put the pan on gas at medium heat for 3-4 minutes until the puree is warm. It shouldn't be boiling.

To make the pie:
Pre-heat the oven to 375 degrees F.
Spoon the filling into the chilled crust and level with the help of a palette knife.
Bake for about 40 minutes or until the filling is set and the top crust is a nice golden brown.
Allow to cool, cut into wedges and serve warm as is or with whipped cream, vanilla ice cream.