Stir flour and salt together. Cut butter into flour and salt until it looks like large crumbs. Stir in water until a nice ball of dough forms. Roll dough on a floured surface to fit a pie pan. Carefully place dough in pan and cut off excess dough. Shape edges of dough with your fingers. Prick the dough several times with a fork.

Filling:

2 cups canned or frozen pumpkin
2/3 cup brown sugar or sucanat
1 t. cinnamon
½ t. ginger
½ t. nutmeg
3 eggs
1 ¼ c. heavy cream

Whisk together all ingredients. Pout into unbaked pie crust. Bake at 350 degrees for 50 minutes or until a toothpick inserted in the middle of the pie comes out clean. To freeze: Allow pie to cool completely. Cover top of pie with two layers of plastic wrap. Slide pie into a large freezer bag and seal. Freeze until the night before you are ready to serve. Refrigerate over night, then lay out on counter to thaw completely the next day.

To save you the effort of calculating how to double the recipe (cause 1 pumpkin pie is REALLY not enough!):

4 cups canned or frozen pumpkin
1 1/3 cup brown sugar or sucanat
2 t. cinnamon
1 t. ginger
1 t. nutmeg
6 eggs
2 ½ cups heavy cream

Crust for two pies:
2 ½ c. unbleached white or whole wheat flour
½ t. salt1 stick plus 2 T. butter
¼ cup water (plus a little more if you need it)