Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

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

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

Gradually add ice water, mixing until the dough just comes together. Don't overmix. Press the dough evenly into the prepared pan.

Bake the crust for 15-20 minutes, or until lightly golden.

While the crust is baking, whisk together pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, nutmeg, and salt in a separate large bowl until smooth.

Pour the pumpkin filling over the partially baked crust.

Bake for an additional 30-35 minutes, or until the filling is set and a knife inserted near the center comes out clean.

Let cool completely in the pan before cutting into bars. This will prevent the bars from crumbling.