Preheat oven 425º F (240ºC)
Mix 2 ½ Cups flour, granulated sugar and salt in a large bowl. Then cut in the cold, cubed, unsalted butter with a fork until resembles coarse crumbs
Add in ICE water, a bit at a time, and mix until a ball can be formed.
Divide the dough in half and form each half into a disc. Wrap each disc in plastic and refrigerate for 30 min (up to 2 days or freeze up to 2 months).
Remove one pastry disc from the fridge and let sit 20 minutes. Remove the plastic and roll out on a lightly floured surface. Line a 9-inch pie dish with the pastry and flute edges.
Place eggs in a separate medium sized bowl and beat lightly.
Add one 540ml can Pumpkin Pie Filling, the heavy cream (or evaporated milk) and mix until thoroughly combined.
Pour your filling mixture into prepared pie dish and bake 425ºF (240ºC) for 15 minutes. Reduce heat to 350º F (170ºC) and bake for an additional 35-45 minutes or until knife inserted 1-inch from the crust comes out clean and the filling is almost set in the in center. Cool one hour and serve.