Make the dough: Whisk the flour and salt in a mixing bowl. Cut in the cold cubed butter until the mixture has pea-sized pieces. Add the ice water 1 tablespoon at a time, mixing just until the dough holds together when pressed. Shape into a disk, wrap, and refrigerate for at least 30 minutes.

Roll and chill the crust: On a lightly floured surface, roll the dough into a circle about 12 inches wide. Fit it into a 9-inch pie plate without stretching the dough. Tuck the edges under and crimp. Chill the fitted crust while the oven heats to 375°F.

Par-bake: Line the chilled crust with parchment and fill with pie weights or dry beans. Bake at 375°F for 15 minutes. Carefully remove the parchment and weights, then bake for 5 minutes more. Set the crust aside and reduce the oven temperature to 350°F.

Mix the filling: Whisk the pumpkin purée and brown sugar until smooth. Whisk in the eggs, evaporated milk, heavy cream, melted butter, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Mix just until smooth without beating in excess air.

Fill and bake: Place the pie plate on a rimmed baking sheet and pour the filling into the warm crust. Bake at 350°F for 40–50 minutes, until the edges are set and the center has a gentle, gel-like wobble rather than a liquid slosh. If using an instant-read thermometer, look for a center temperature of 160–170°F. Loosely cover the crust edge with foil if it browns too quickly. Ovens and pie plates vary, so use the doneness cues rather than the clock alone.

Cool, chill, and serve: Cool on a wire rack for about 1 hour, then refrigerate at 40°F or below until thoroughly chilled and set. Allow at least 3 hours total cooling/chilling after baking, and refrigerate within 2 hours of leaving the oven. Once chilled, cover the pie. Slice and serve with whipped cream and toasted chopped pecans, if desired.