Combine sugar, salt and spices in small bowl; set aside.

Beat eggs with pumpkin with electric mixer, then beat in sugar mixture. Slowly add milk. Set aside as you make the pie crust.

Heat oven to 425 degrees F.

Combine flour and sugar in a large mixing bowl. Add Country Crock® Buttery Sticks and cut into the flour mixture with a pastry blender or two forks. You know you're done when you have coarse crumbs.

Add 2 to 3 tablespoons ice water 1 tablespoon at a time. (I only had to use 2 tablespoons). Mix with a fork until a dough forms.

Knead the dough into a ball.

Flour a surface and place the dough between the floured surface and a piece of parchment paper. Roll the dough out to a 12-inch round.

Press into a 9-inch pie plate. Crimp the edges as you wish.

Pour the pumpkin pie filling into the pie crust.

Bake 15 minutes at 425 degrees F. Decrease oven temperature to 350 degrees F and bake 45 minutes or until knife inserted near center comes out clean. (Halfway through the baking, cover the pie crust edges with foil to it doesn't over bake.)

Place on a wire rack to cool for 2 hours. Refrigerate for at least an hour before slicing (or chill overnight).