Preparation Steps

• Preheat oven to 425°F (220°C).
• In a large bowl, whisk together flour and salt for the crust. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  1.5 cup all-purpose flour
• Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
  1.5 cup all-purpose flour
• On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Crimp the edges as desired.
• In a separate large bowl, combine pumpkin puree, granulated sugar, cinnamon, ginger, cloves, and salt. Stir until well blended.
  1.5 cup all-purpose flour
• Whisk in the eggs one at a time, then stir in the evaporated milk until smooth.
  1.5 cup all-purpose flour
• Pour the filling into the prepared pie crust.
• Bake for 15 minutes at 425°F (220°C). Then reduce oven temperature to 350°F (175°C) and bake for another 35-40 minutes, or until a knife inserted near the center comes out clean.
• Let the pie cool completely on a wire rack before slicing and serving.