Make the crust:
In a mixing bowl, combine flour and salt. Rub in cold butter until the mixture resembles breadcrumbs. Add cold water one tablespoon at a time and mix until a dough forms. Wrap in cling film and refrigerate for 30 minutes.

Roll out and pre-bake the crust:
Preheat oven to 180°C (350°F). Roll out the chilled dough on a floured surface and fit it into a 23cm (9-inch) pie dish. Trim edges and prick the base with a fork. Line with baking paper and baking beans. Blind-bake for 10 minutes, then remove weights and bake for another 5 minutes.

Make the filling:
In a large bowl, whisk together pumpkin purée, sugar, eggs, cream, vanilla, spices, and salt until smooth.

Fill and bake:
Pour the filling into the warm pre-baked crust. Bake for 45–50 minutes, or until the centre is set but slightly wobbly. A knife inserted near the centre should come out mostly clean.

Cool and chill:
Let the pie cool completely at room temperature, then chill for at least 2 hours for best slicing.

Garnish and serve:
Serve chilled or at room temperature with whipped cream and a dusting of cinnamon or nutmeg.