First thing we need to do is steam the pumpkin. Cut the pumpkin into quarters, then cut each quarter into chunks, no need to peel, it is much easier when it has been steamed. Place the chunks in a steamer (I use my rice cooker with a steamer tray) and once the water is boiling, steam for about 15 minutes or so until the pumpkin is fork tender, work in batches if needed depending on the size of your steamer. Once the pumpkin is steamed, remove to a bowl and let cool.
Now we make the crust, make sure you have a large work surface to do the rolling on.
Add the flour and salt to a mixing bowl and mix together, then add the shredded cold butter and cut into the flour with a large sturdy fork until it has the consistency of bread crumbs.
Now add about 4 tablespoons of cold water and mix together with a large sturdy spoon, keep adding water 1 tablespoon at a time until the dough forms a nice ball, if too sticky, add flour as needed.
Transfer the dough onto your floured work surface, rub your rolling pin with flour, sprinkle some flour on the dough and roll it out very large, about 1/8 inch thick, you want it larger than 9x13 due to the sides of the dish as well.
Once rolled, roll it up on the pin and unroll it over the dish, gently pushing down and helping it in to cover the bottom and sides. If the side split and break off, no worries, just add them back to the sides and press together the seams. Trim off the excess dough from the edges. Place the dish in the fridge. (You can take the excess dough and roll it back out, cut into strips and sprinkle with sugar and cinnamon and bake those if you like.)
Preheat your oven to 230 C (450 F). And take the baking dish out of the fridge and set on the counter, very important if you are using Pyrex so you do not do a major temp change.
Now to make the filling. Take the cooled chunks of pumpkin and peel all the skin off using a pairing knife, very easy to do, toss each cleaned piece into a medium sized pot. When all are cleaned and in the pot, use a potato masher and mash the pumpkin.
Add the rest of the Filling ingredients to the mashed pumpkin, mash a few more times then mix with a large spoon.
Pour the filling into the baking dish and spread evenly, dish will be about 3/4 full. Place dish in the oven and bake for 10 minutes.
Lower temp to 160 C (325 F) and continue to bake until set, use a toothpick to check, this takes 45 minutes to 1 hour.
Once the filling is set, leave the pie in the oven and turn off the heat and let the pie set for 30-40 minutes (this gives a firm texture to the pie).
Remove the pie to a rack on the counter and let completely cool. Then place in the fridge until chilled.
Serve with whipped topping and enjoy.
