First, cube your butter. Cut each stick into about 10 pieces or so. Place it into the freezer while you prepare the other ingredients
Combine the flour, sugar, and salt in the bowl of your stand mixer
Attach the paddle attachment and mix on the lowest setting for a couple seconds just to combine
Grab the butter from the freezer and slowly add the butter to the bowl while mixing on the stand mixer's lowest setting.
Slowly add in the ice cold water.
Mix until the dough is shaggy and starting to cling to the paddle attachment
For the dough into a ball, and place onto plastic wrap. Flatten the dough into a 1 inch or so disc, cover completed with plastic wrap and refridgerate for at least 2 hours
In a large bowl, combine the pumpkin puree, evaporated milk, eggs sugar, cinnamon, salt, and nutmeg.
Cover and refridgerate until ready
Preheat over to 425 degrees
Grab your pie crust. Using a rolling pin, roll out the dough until it fits the size of your pan. I used a 16x12 pan, but feel free to use one that is slightly larger or smaller, it doesn't need to be exact.
Pour the pumpkin pie mixture into the middle of the pan.
Place the pie into the oven for 15 minutes
Then lower the temperature to 325 degrees and cook for another 35 minutes