Instructions

1. Preheat oven to 425°F

Crust

1. Rub the butter into the flour and salt with your fingers or a pastry blender. Slowly add water while continuing to mix to form the dough. 
2. For best results wrap the dough in cling wrap and cool in the fridge for 30 minutes before rolling out. 
3. Line a 9 inch pie dish and partially bake for about 10 minutes.  
4. Some people use ceramic beans to stop the pastry from rising or forming bubbles. I find its usually enough to put a layer of aluminum foil over the top, it also avoids burning the beans and creating a horrible smell in the kitchen. Ceramic baking beans make life a lot easier, and are a worthwhile investment if you bake a lot of pies. 

Filling

1. Beat the eggs in a large bowl. Mix in the sugar, milk, spices and boiling water. 
2. Mash the fresh pumpkin and add it with the half and half to the other ingredients. 
3. Pour the mixture into the partially baked shell and bake for 15 minutes.
4. Lower the heat to 300°F for 25 more minutes. It's ready when the filling is firm but still is slightly wobbly.