Whisk together flour and salt in a large bowl.

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

Gradually add ice water, mixing until the dough just comes together. Don't overmix.

Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.

Roll out the dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork. Bake for 10 minutes at 375°F (190°C).

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

Pour the pumpkin filling into the partially baked pie crust.

Bake for 50-60 minutes, or until a knife inserted near the center comes out clean. If the crust browns too quickly, cover the edges with aluminum foil.

Let cool completely on a wire rack before serving. Refrigerate for at least 2 hours before serving.