In a large bowl, whisk together the flour, salt, and sugar for the crust.
Add the chilled butter to the bowl and use a pastry blender or your hands to cut the butter into the flour mixture until it resembles coarse sand.
Add the ice water to the bowl, a tablespoon at a time, until the dough comes together into a ball.
Flatten the dough into a disk and wrap it in plastic wrap. Chill in the fridge for at least 30 minutes.
Preheat the oven to 3750F.
On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
Transfer the dough to a 9-inch pie dish and trim the edges.
In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, and salt until well combined.
Pour the pumpkin mixture into the prepared pie crust.
Bake the pie for 55-60 minutes, or until the filling is set and the crust is golden brown.
