Make crust: In a large bowl, whisk together flour and Sea Salt. With your fingers or a pastry cutter, incorporate a few pieces of butter at a time into flour mixture until coarse and crumbly. Add ice water, 1 Tbsp at a time, and mix with a spatula until dough comes together. Dough should not be too crumbly or sticky. Pat dough into a disc shape, wrap in plastic wrap, and chill for at least 2 hours.
Make filling: In the bowl of a stand mixe fitted with the paddle attachment, combine pumpkin puree, eggs, brown sugar, granulated sugar, Pumpkin PIe Spice, and sea salt. Beat until ingredients are thoroughly combined. Add evaporated milk and Pure Madagascar Vanilla Extract. Beat until filling is completely smooth.
Assemble and bake: Preheat oven to 400 degrees. Roll out chilled dough to a 12 inch circle on a flour surface and fit into a greased 9 inch pie plate. Trim excess dough and crimp edges if desired. Pour filling into prepared crust and bake for 15 min. Lower oven temp to 350. Bake for another 45 min to an 1 hour, rotating pie halfway through. Pie is done when a knife insterted in the center of the filling comes out clean. Let cool to room temperature then tranfer to refigerator to chill.
