Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Cut the white pumpkin in half, scoop out the seeds, grease with coconut oil, and sprinkle with salt. Roast face down for about 1 hour.

Cool the roasted pumpkin, scoop out the flesh, and blend until smooth to make 2 cups of puree.

Combine pumpkin puree, eggs, sweetened condensed milk, salt, and pumpkin pie spice in a mixing bowl and whisk until smooth.

Mix flour, salt, and sugar in a bowl. Add grated butter, blend to coarse crumbs, then add cold water to form a dough. Chill for 30 minutes.

Roll out the chilled dough to fit the pie dish and flute the edges. Refrigerate while preparing filling.

Preheat oven to 425°F (220°C). Pour filling into the chilled crust and bake for 15 minutes, then reduce temperature to 350°F (175°C) and bake for another 30 minutes.

Allow the pie to cool completely at room temperature, then refrigerate for a few hours before serving.