Preheat oven to 425 degrees. Gather all your ingredients so that you have everything close at hand.
Make the Pastry Crust
In a small bowl, mix together the all-purpose flour and salt.
Using a blending fork, cut in shortening until resembles small coarse crumbs.
Add half water, mix dough, and then add remaining water and mix until dough forms a ball.
Roll out pie dough onto floured surface the size of your pie plate. Transfer to plate and crimp edges. Set aside.
Prepare the Filling
In a large mixing bowl, mix all filling ingredients together until thoroughly combined. Pour into prepared pie shell.
Bake at 425 degrees on lower baking rack for 15 minutes and then decrease oven temperature to 350 degrees. Bake an additional 40-50 minutes, until center of pie is set. Test with a knife inserted into center that comes out clean.
Cool on wire rack.
Make Freshly Whipped Cream
Using a large mixing bowl and whisk attachment, combine cold heavy whipping cream, powdered sugar, and pure vanilla extract.
Mix on high speed until medium peaks form, 1-2 minutes. Be careful not to overmix as your cream may become curdled or gritty. You want the cream to be soft and billowy, which is the perfect consistency for dessert toppings.
Serve pumpkin pie with freshly whipped cream. Serves 8.