Whisk the flour and salt together. Cut in the cold butter until pea-sized pieces remain, then add ice water one tablespoon at a time until the dough just holds together.

Shape the dough into a disk, wrap it, and refrigerate for at least 30 minutes, preferably 1 hour. Roll it into an approximately 12-inch circle, fit it into a 9-inch pie plate, leave about a 1-inch overhang, then fold and crimp the edge.

Refrigerate the shaped crust while preparing the filling. Whisk pumpkin, sugar, eggs, cream, spices, salt, and optional vanilla until smooth, taking care not to whip in excess air.

Heat the oven to 425°F (220°C). Pour the filling into the chilled unbaked crust.

Bake at 425°F for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for 35 to 50 minutes.

Check for doneness when the edges are set and the center still has a slight wobble. A knife inserted near the center should come out mostly clean.

Cool the pie on a rack for at least 2 hours before slicing. Refrigerate covered leftovers for up to 3 to 4 days.