• Preheat oven to 425F and arrange a rack in the lower third of the oven. Set aside a 9" pie plate.
• Sift the flour twice, then whisk in the salt and create a well in the center.
  2 cups (250g) all-purpose flour, 1/2 tsp salt
• Pour in the oil, then milk and stir everything together. If the dough seems too dry, add 1-2 tbsp of milk.
  1/2 cup (125ml) vegetable oil, 1/4 cup (60ml) milk
• Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper.
• Roll the dough out between 2 sheets of wax paper to about 11-12" in diameter. It should overhang your pie plate about 1 cm.
• Fit the dough onto your pie plate. Fold the excess pastry underneath and crimp the edges.
• Whisk together all the filling ingredients and pour over the crust.
  15 oz (1 can) pure pumpkin puree, 2 large eggs, 14 oz (1 can) sweetened condensed milk, 2 tsp pumpkin spice, 1/2 tsp salt
• Bake for 15 minutes at 425F, then turn down the heat to 375F and continue to bake for another 30 minutes or until the center is almost set. Cover with foil if the crust starts to brown too quickly. I covered mine during the last 15 minutes.

To prepare the topping

• Beat the whipping cream until medium peaks form. Add the caramel and salt and beat again until med-stiff peaks. Spread on top of pie just before serving.
  1 cup (250ml) whipping cream, 1/4 cup (60ml) caramel sauce, generous pinch of salt