Preheat your oven to 350 degrees and lightly grease a pie dish.

You're going to start with making your crust. Get a small bowl and put some water and ice in it.

Now take a bowl and mix your flour, salt, and sugar together until combined.  Take your oil and 4 TB ice water and pour it into your flour mixture *this will look messy and like it won't come together* Mix with a wooden spoon until it's combined and a dough ball.  It shouldn't be overly sticky. 

I like to roll mine out on a Silpat with a thing of saran wrap on top to prevent any sticking.  When rolling, make sure to add even pressure so you don't end up with thin spots. Roll it out to about 2 inches bigger than your pie pan. Carefully place the dough in your pie dish and cut the remaining dough that's hanging over.  Set this aside while you make your filling.

Take all your pumpkin pie ingredients and throw them into a blender. I use a Blendtec. Blend until smooth, then pour into the pie crust.

Cook in a preheated oven for 55-60 minutes until it's not overly jiggly in the middle. This will take a few hours to fully set up. It shouldn't be soupy at all, it should be cooked well on the edges and most of the jiggle out. This is best if it can be left on the counter to cool and finish cooking for a few hours then placed in the fridge for at the very least 6 hours.