The SECRET to Making Perfect Pumpkin Pie

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Pie Dough
Flour - 250 g
Butter (frozen) - 180 g
Ice water - 80 ml.
Salt - 1 pinch

For the filling:
Pumpkin puree - 600 g (from 900 g of peeled pumpkin)
Eggs - 4 pcs.
Condensed milk - 350 g
Ground cinnamon - 1 tsp
Ground nutmeg - 1/4 tsp
Ground ginger - 1/4 tsp
Salt - 1 pinch