In a medium bowl combine flour and salt. Add the cubed butter and mix into the flour mixture with a pastry cutter until it resembles coarse crumbs.
Add the ice cold water a tablespoon at a time to the flour mixture until the dough comes together. If needed, add more water until everything comes tougher.
Wrap the crust dough with cling wrap and refrigerate for at least two hours.
Once the pie dough is chilled, roll out the dough to ¼ inch thick and transfer the filled pie dough gently to a 9 inch pie dish. Trim excess edges and pinch to create a crimped pattern.
Place parchment paper in the middle of the pie dish followed by aluminum foil. Fill pie with dried beans or pie weights.
Bake for 15 minutes in a preheated oven at 400°F/200°C. Then remove the pie weights, foil, and parchment paper. Pierce the base with a fork to release the steam and bake again for 10 more minutes until the bottom sets.
Remove the pie dish to a cooling rack. In a small bowl combine one egg with a tablespoon of water. Brush the pie edges with egg wash and then set the pie shell aside. Don't switch off the oven.
To Make the Pumpkin Pie Filling:
In a medium bowl, combine eggs and sugar. Beat the eggs until the sugar is dissolved.
Next add the pumpkin puree, salt, ground cinnamon, ginger, cloves, and nutmeg.
Gradually stir in the evaporated milk and mix until smooth and well combined.
Pour the filling into the pie crust and bake for 15 minutes. Turn the oven down to 350°F/180°C, and continue baking for 40-50 minutes until the center of the pie is set.
Allow the pie to cool down for at least two hours, and serve each slice with a dollop of whipped cream and ground cinnamon sprinkled on top.
If your pie dough is too crumbly and won’t hold together, add a bit more water until it does.
Make sure you chill your pie dough before rolling it out for the best flaky crust.
Blind baking the crust is an important step to avoid a soggy bottom on your pumpkin pie.
Use either a bag of dried beans or pie weights to hold the crust down while blind baking. If you don’t, you’ll end up with a puffy crust.
In place of evaporated milk, you can use whole milk or heavy cream.
Brown sugar can be used instead of white sugar. This will give the filling a warmer sugary flavor.