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

Add the cold, cubed butter to the flour. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Pro Tip: Keep the butter cold to ensure a flaky crust. If it starts to soften, pop the bowl in the fridge for 10 minutes.

Sprinkle 3 tablespoons of ice water over the mixture. Use a fork to gently mix until the dough just comes together. If it’s too dry, add another tablespoon of ice water, one teaspoon at a time.

Gather the dough into a ball, flatten it into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.

Pro Tip: Chilling the dough lets the gluten relax and keeps the butter cold, resulting in a tender, flaky crust.

Lightly flour a clean surface and your rolling pin.

Remove the dough from the fridge and roll it out into a 12-inch circle, about 1/8 inch thick.

Gently lift the dough and place it into the 9-inch pie dish. Press it into the bottom and sides without stretching.

Trim any excess dough, leaving about a 1-inch overhang. Fold the overhang under itself and crimp the edges using your fingers or a fork for a decorative finish.

Place the pie dish with dough back into the fridge while you prepare the filling.

Pro Tip: Chilling the crust before baking helps prevent shrinkage and keeps it crisp.

In a small bowl, combine cinnamon, ginger, cloves, sugar, and salt.

In a large bowl, mix the pumpkin puree with the spice mixture until well combined.

Beat the eggs lightly in a separate bowl, then stir them into the pumpkin mixture.

Slowly pour in the evaporated milk while whisking gently to create a smooth, even filling.

Pro Tip: Whisk continuously but gently to avoid lumps and ensure everything blends smoothly.

Set your oven to 425°F (220°C).

Carefully pour the pumpkin filling into the chilled pie crust, smoothing the top with a spatula.

Bake at 425°F for 15 minutes to set the crust and start cooking the filling.

Reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes.

The pie is done when the edges are set but the center still jiggles slightly when you gently shake the dish.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This helps the filling fully set and develop flavor.

Pro Tip: To prevent the crust edges from burning, cover them with foil or a pie shield halfway through baking.

Optional: Add a dollop of whipped cream or a sprinkle of cinnamon on top.

Use a sharp knife, wiping it clean between cuts for neat slices.

Cover and refrigerate any leftovers; pumpkin pie keeps well for 3-4 days.