In a mixing bowl, combine the flour and a pinch of salt. Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gradually sprinkle ice water over the flour mixture, stirring with a fork until the dough begins to come together. Add more water if needed, just until it forms a cohesive ball.
Divide the dough in half, shape each into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten.
Preheat your oven to 375°F (190°C). Remove one chilled disc of dough and roll it out on a lightly floured surface into a 12-inch circle.
Gently transfer the rolled-out dough into a 9-inch pie pan, fitting it into the corners and trimming any excess overhang. Crimp the edges decoratively.
Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in the preheated oven for 15 minutes until the edges are set and just beginning to turn golden.
Meanwhile, in a bowl, whisk together the pumpkin puree, sugar, spices, salt, eggs, and evaporated milk until smooth and well combined.
Remove the partially baked crust from the oven and lift out the parchment with weights. Pour the pumpkin filling into the warm crust, filling it to the top.
Bake the pie for 40-50 minutes, or until the filling is set around the edges but slightly wobbly in the center. The crust should be golden and flaky.
Let the pie cool on a wire rack for at least 2 hours before slicing. The filling will firm up as it cools, revealing a smooth, creamy texture.
Serve slices of the pumpkin pie with whipped cream or a dusting of cinnamon, if desired. Enjoy the warm, fragrant flavors and flaky crust.
