Place the first 3 pie dough ingredients in a food processor and pulse.

Add cold butter and using on/off turns, process until coarse meals forms.

Add the water 1 tbsp at a time and process until moist clumps form, adding more water 1 tsp at a time if mixture is dry.

Form dough into a disk, wrap in parchment paper or plastic wrap and refrigerate 1 hour or until cold.

Preheat oven to 350°F.

Place all of the filling ingredients in a bowl and whisk until thoroughly combine.

Place the pie crust dough between two pieces of parchment paper and roll out to a 1/4 inch thickness. The diameter should be 2 inches wider than your pie dish.

Place the dough into a deep dish pie pan and mold into the shape of the dish (I like to fold the outer crust under itself to make a lip and then take a fork, gently pressing down around the pie crust, to make a pattern around the outer edge of the crust).

Take the tines of a fork and poke a few holes in the bottom of the pie crust several times, making sure not to go all the way through (this will keep bubbles from forming in the pie crust when you bake it).

Place a piece of parchment paper on top of the pie crust and fill it with dried beans or pie weights (you can reuse the dried beans afterwards).

Bake the dough for 15 minutes, remove the parchment paper and beans or weights.

Pour the pumpkin filling mixture into the par-baked deep dish pie crust.

Bake for 1 hour and 15 minutes or until the center of the pie is set.

Cool and refrigerate until cold. Serve topped with whipped cream.