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

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

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

Pour filling into the prepared pie crust.

Bake in a preheated oven 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. If crust browns too quickly, cover edges with aluminum foil.

Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.