Take sugar, flour, and salt and mix the three. Add vanilla, butter, and shortening to create a soapy mixture. You can use a food processor to make this.

Add water slowly until the mixture of flour resembles dough.

Place the dough on a lightly dusted surface and form an elongated shape.

Place it in the refrigerator and let it rest for 2 hours before filling it.

Mix the pumpkin with eggs, honey, and sugar for the filling preparation until the mixture is smooth.

Add salt, spices, cream, and vanilla, and mix all ingredients well.

The oven must be preheated and the temperature at 375°F.

The dough should be rolled up to 3/4 cm and 1cm in thickness.

Place the pie in the in the pie tin. Bake for 15 to 20 minutes.

Remove your pie crust from the oven and fill it with a pumpkin batter.

Wrap the edges in foil if the edges begin to brown and the pie filling has not baked correctly.

Allow the pie to rest up to 5-6 hours before serving so that it can set properly.

Add a dollop or two of whipped cream as you serve.