Preheat oven to 375°F. Cut white pumpkin in half, remove seeds, and grease cut sides. Bake for about 1 hour until tender.

Scoop flesh into a bowl and puree until smooth. Pass through a fine sieve for a silky consistency.

In a bowl, combine 2 cups pumpkin puree, eggs, sweetened condensed milk, pumpkin pie spice, and salt. Mix gently.

In another bowl, whisk flour, sugar, and salt. Grate butter into the mixture and stir until resembling coarse crumbs.

Add cold water gradually until a dough forms. Wrap and refrigerate for 20 minutes.

Roll out the chilled dough into a 12-inch circle and place it in a greased pie dish. Flute the edges.

Pour the filling into the crust. Bake at 425°F for 15 minutes, reduce to 350°F for an additional 30 minutes.

Cool completely on a wire rack before serving, preferably with whipped cream.