Line a jelly roll pan (mine is 11x16") with raised edges with aluminum foil. Set aside.
Preheat oven to 350.
Mix together flour and salt in large bowl.
Cut in butter with pastry blender or forks until mixture is pebble sized crumbs.
Add water and blend until mixture pulls together.
Roll into ball and place on lightly floured surface.
Roll out dough into a rectangle large enough to cover pan.
Gently roll dough around rolling pin and unroll over prepared pan.
Gently press into pan, trim excess and set aside.
Gently pierce bottom of crust with fork.
Bake 25 minutes until lightly browned.
You can optionally roll out trimmings and cut shapes to use for garnishing.
Spray baking sheet with cooking spray.
Place cut pieces on prepared sheet and bake 25 minutes until lightly browned.
Allow all crust to cool.
In a large bowl, beat the eggs.
Add pumpkin, sugar and pumpkin pie spice.
Mix until well blended.
Gradually add in evaporated milk while whisking.
Set crust in jelly roll pan on rack in oven.
Fill crust with pumpkin mixture just until level with top of crust.
Bake at 350 for 45-55 minutes until center is just barely jiggly.
Place cooled crust pieces around edge as garnish.
Cut into approximately 3" squares and cut those diagonally.
Serve with whipped topping.