I whisk 1 ¼ cups flour and ½ tsp salt in a bowl. Using a pastry cutter, I work in ½ cup cold, cubed butter until the mixture resembles coarse crumbs with small butter pieces. I add 3–4 tbsp ice water, one at a time, mixing until the dough forms. I shape it into a disc, wrap in plastic, and chill for 30 minutes to ensure a flaky pumpkin pastry.

On a floured surface, I roll the chilled dough to a 1/8-inch thick circle. I gently lift it into a 9-inch pie dish, avoiding stretching to prevent shrinking. I trim excess dough and crimp the edges for a beautiful spiced pumpkin pie.

In a large bowl, I whisk 1 can pumpkin puree, ¾ cup brown sugar, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves, and ½ tsp salt until smooth. I beat in 2 eggs, then gradually add 1 can evaporated milk, whisking until silky for this fall pie classic.

I pour the filling into the unbaked crust, smoothing the top. I bake at 375°F (190°C) for 50–60 minutes until the filling is set and a knife inserted near the center comes out clean. If the crust browns too fast, I cover the edges with foil to protect this flaky pumpkin pastry.

I let the pie cool completely on a rack to set the filling, making slicing easy for this spiced pumpkin pie. I serve it chilled or at room temperature.