In a large mixing bowl, whisk together the flour, salt, and sugar.

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.

Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your oven to 425°F (220°C).

Roll out the chilled dough on a floured surface into a 12-inch circle.

Transfer the dough to a 9-inch pie dish and gently press it into the dish, trimming any excess dough.

Crimp the edges with your fingers or a fork.

In a large mixing bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, cloves, nutmeg, and salt.

Add the eggs and beat until combined.

Gradually whisk in the heavy cream or evaporated milk and vanilla extract until smooth.

Pour the pumpkin filling into the prepared pie crust.

Smooth the top with a spatula if needed.

Bake the pie at 425°F (220°C) for 15 minutes.

Reduce the oven temperature to 350°F (175°C) and continue baking for another 40-45 minutes, or until a knife inserted near the center comes out clean.

If the crust begins to brown too quickly, cover the edges with aluminum foil.

Remove the pie from the oven and let it cool completely before serving.

Serve with whipped cream or vanilla ice cream for an extra treat!