In a food processor place the flour and salt and pulse.Add the butter and pulse until you see lumps form.

Add water a little at a time until the dough just comes together.

Flour your surface and gather the dough together into a ball.Cover with plastic wrap and store in the fridge.

When ready to bake,preheat the oven to 375 degrees.

Roll out the dough into a large round (approx. 13 inch for a 9 inch pie dish).

Once rolled carefully place the rolled out dough onto the dish using your fingers spread out evenly all over.Prick all over with a fork.

Cover the crust with a parchment paper and fill it with dried beans all the way till the top.

Bake the crust in the oven for 20-25 minutes until slightly brown.

Transfer onto a wire rack.

In a large bowl beat the cream cheese and sugar until creamy.

Add the pumpkin,flour,pumpkin pie spice and mix again.

Add the eggs and blend the mixture until all smooth.

Pour the pumpkin mixture into the baked pie crust and bake at 350 degrees for 40-45 minutes until the filling is just set and the edges are golden.

Cool on a wire rack and allow to chill in the fridge for at a least 5-6 hours before serving.