Mix dry ingredients: In a large bowl, combine the flour, sugar, and salt. Give it a quick mix to evenly distribute everything.

Add butter: Toss in the cold, cubed butter. Using a pastry cutter or your hands, work the butter into the flour. You want to break up the butter until it’s in small, pea-sized pieces.

Add water: Start with three tablespoons of ice water. Gently mix it into the flour mixture. Add more water, a tablespoon at a time, until the dough just comes together. The dough shouldn’t be too wet, but it should stick together when pressed.

Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and stick it in the fridge for at least 30 minutes. Chilling the dough helps it firm up, which makes it easier to roll out.

Mix dry ingredients: In a bowl, combine the sugar, salt, cinnamon, ginger, and cloves. This ensures the spices are evenly distributed throughout the filling.

Add pumpkin and eggs: Stir in the pumpkin puree, followed by the eggs. Make sure everything is well mixed.

Add evaporated milk: Gradually stir in the evaporated milk. The mixture will be smooth and creamy. You’re now ready to fill the pie crust.

Preheat oven to 425°F (220°C).

Pour pumpkin pie filling into the prepared pie crust.

Bake at 425°F for 15 minutes.

Reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted in the center comes out clean.

Remove the pie from the oven and place it on a wire rack to cool.

Allow the pie to cool completely before serving, about 2 hours.

Store leftovers in the refrigerator for up to 4 days.