Preheat oven to 350 degrees F (180 degrees C).
For the pie crust, in a large bowl, combine the All-Purpose Flour (2 cup) and Salt (1/4 teaspoon). Add the Unsalted Butter (2/3 cup) and work into the dough with a fork until crumbly.
Stir in Water (4 tablespoon) with a fork until the flour is moistened.
Take half and roll out to fit a 9-inch pie pan. Crimp the edges and pierce the dough with a fork. Chill for 15 minutes.
Bake pie shell for 12 minutes at 350 degrees F (180 degrees C).
When shell has par-cooked, turn the oven up to 375 degrees F (190 degrees C) for the Sugar Pumpkin (1). Remove the stem from the pumpkin and scrape out the insides, discarding the seeds.
Cut pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with foil.
Rub Vegetable Oil (to taste) over the skin and bake for an hour or until fork tender.
Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth.
Add the Sweetened Condensed Milk (14 ounce), Whipping Cream (1/2 cup), Corn Starch (2 tablespoon), Molasses (2 tablespoon), Vegetable Oil (2 tablespoon), Ground Cinnamon (1 tablespoon), Ground Ginger (1 teaspoon), Salt (1/4 teaspoon), and Large Egg (3) and mix thoroughly.
Pour the filling into the crust and bake at 350 degrees F (180 degrees C) until the filling is set in the center about an hour.
Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled. Enjoy!