Combine flour, sugar, salt, and butter in a food processor. Pulse for 10-15 seconds to blend in butter. Slowly drizzle water into the mixture while pulsing until mixture resembles coarse crumbs. Test by squeezing some between your fingers. If it holds together, then turn out onto a floured work surface. Knead for 1-2 minutes until it comes together. Flatten into a disc, wrap in plastic wrap, and refrigerate for 30-60 minutes.

Preheat oven to 400°F. Cut pumpkins in half and remove seeds with a spoon or ice cream scooper. Rub pumpkins all over with vegetable oil and place pumpkin halves on a foil or parchment lined cookie sheet. Pierce the skins with a fork to allow steam to escape. Roast in the oven for 45-55 minutes until fork tender and mushy. Remove and set aside to cool completely.

Once cooled, remove skins and place pumpkin in a food processor. Pulse/blend until smooth and transfer to a large mixing bowl.

In large mixing bowl with pumpkin. Add evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt. Whisk or beat with an electric mixer all ingredients together until combined. Set aside.

Remove the dough from the fridge and unwrap. Flour a work surface and begin rolling the dough out into a 12-inch circle. Make sure the dough isn't sticky by rubbing a little flour on it. Roll up onto the rolling pin, place over the pie plate and unroll it. Be sure to push the dough down around the edges.

You can make the edges of the dough as rustic or pretty and uniform as you'd like.

Pour the pumpkin mixture into the prepared pie crust and bake in the oven until a knife inserted into the center comes out clean, 40 to 60 minutes. If the edges of the crust start to brown too much, you can cover with strips of foil.

Remove from the oven and let cool to room temperature before serving. Slice and serve with a giant dollop of whipped cream!