FOR THE CRUST:
Pre-heat the oven at 350°F
In a large bowl, combine the flour and salt. Cut in the lard/butter and rub until the mixture resembles coarse crumbs. Stir in the egg/vinegar with a fork. If the dough is having trouble forming then stir in cold water by the tbsp until you have a doughy consistency (should be able to form into a ball).
Roll out the dough on a floured surface(be sure not to over-work the dough, as it will result in a tough pie crust) and line your pie tin accordingly. Set aside.
FOR THE FILLING:
If using Fresh pumpkin See below.
Place the pumpkin in a large bowl and Add the butter; mix well. Using an electric mixer or whisk, mix in brown sugar, half and half, eggs, spices, cornstarch, and vanilla. Beat on medium speed until mixture is smooth. Pour the filling into the unbaked pie crust and bake at 350 for approximately 60 minutes, or until the pie is set (if a knife comes out clean from the center). Serve cold with whipped cream.
Cut the pumpkin in half, and remove all of the seeds. Lightly oil the cut surface of the pumpkin. Place the cut side down on a pan lined with foil and lightly oil. Bake at 325 degrees F until the flesh is tender when poked with a fork. Cool until just warm and scrape the pumpkin flesh from the peel. Either mash, or puree and proceed with the aforementioned instructions above.