Make the crust: Whisk together flour and salt. Cut in cold butter until crumbly. Gradually add ice water, mixing until dough forms. Chill for at least 30 minutes.

Roll out dough to a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp edges. Prick bottom with a fork.

Line crust with parchment paper and fill with pie weights. Bake at 375°F (190°C) for 15 minutes.

Remove weights and parchment paper; bake for 5-7 more minutes until lightly golden. Cool completely.

Make the filling: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.

Stir in chopped pralines. Pour filling into cooled crust.

Bake at 350°F (175°C) for 50-60 minutes, or until a knife inserted near the center comes out clean. Cover edges with foil if browning too quickly.

Let cool completely on a wire rack before serving.