Set oven to 425°F (220°C).

In a large bowl, beat eggs thoroughly until completely broken up. Add pumpkin, both milks, salt, and spices; whisk until fully incorporated.

Transfer mixture to an unbaked pie crust and set on a baking sheet for easier handling. Bake 15 minutes, then reduce oven to 350°F (175°C) and continue baking another 30-40 minutes, until edges are set and surface is slightly puffed. Note: See my notes in the post about how to know when your pie is done. Mine took longer than Libby's states, so don't be surprised if yours does too.

Let pie cool on a rack for 2 hours before slicing. If not serving within 2 hours, refrigerate loosely covered.

In a food processor, pulse flour and salt a few times to combine. Add cold butter chunks and pulse about 20 times until mixture resembles coarse meal.

With processor running, add ice water a little at a time, pulsing just until dough forms a clump. This will take under a minute. NOTE: you may not need all of the water, but you may also need a little more, so feel free to adjust.

Turn dough onto a floured surface and gather into a ball. If dry flour remains, knead it in until incorporated. If dough is too sticky, add a touch more flour.

Divide dough in half, shape into two flat disks, and wrap each in plastic. Refrigerate for 2 hours (or overnight) before rolling. You can freeze the extra disk of dough for later.