Preheat the oven to 375°F (190°C).
To make the crust, combine the flour, salt, and sugar in a large bowl. Add the butter and use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse meal.
Gradually add the ice water, 1 tablespoon at a time, until the dough comes together into a ball.
Flatten the dough into a disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges.
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, cloves, and salt until well combined.
Beat the eggs in a separate bowl, then add them to the pumpkin mixture and whisk until well combined.
Gradually add the evaporated milk to the mixture, whisking constantly.
Pour the filling into the prepared pie crust.
Bake the pie for 50-55 minutes, or until the filling is set and the crust is golden brown.
Remove the pie from the oven and let it cool completely on a wire rack.
Serve the pie with whipped cream or vanilla ice cream, if desired.
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