Make the crust: Whisk together flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form into a disc, wrap, and chill for at least 30 minutes.

Roll out the dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom with a fork.

Optionally, line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes at 375°F (190°C). Remove weights/parchment paper.

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

Pour the filling into the pre-baked pie crust.

Bake at 425°F (220°C) for 15 minutes. Reduce oven temperature to 350°F (175°C) and bake for another 40-50 minutes, or until a knife inserted near the center comes out clean. Cover edges with foil if browning too quickly.

Let the pie cool completely on a wire rack before serving.