With a mixer, cream together the butter, sugar, and salt. Add the flour little by little followed by the remaining ingredients and mix on low speed, just until incorporated. Remove the dough from the bowl and form it into a ball, then flatten the ball into a disk. Fill a pie dish with the dough and refrigerate for 20 minutes.
Preheat the oven to 350°F.
Bake for 10-15 minutes.
Let the crust cool on a wire rack for at least 20 minutes. If you have time, let it cool there completely. If you’re in a hurry, place the crust in your freezer for 10-15 minutes.
In a large mixing bowl, combine the pumpkin, dulce de leche, and remaining filling ingredients. Whisk them together until smooth and transfer into par-baked pie crust. Bake for another 40 minutes until it barely jiggles. Cover the edges of the pie with aluminum foil if they seem to be burning.
Remove from the oven. Let cool for 10 minutes.
Garnish with Pisco whipped cream and serve!
If you don't have pisco on deck, vodka is a suitable replacement.
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