In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar.

Add the cold, cubed unsalted butter to the flour mixture.

Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add the ice water, one tablespoon at a time, mixing with a fork or your hands until the dough comes together and holds its shape when pressed.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour, or until firm.

Preheat your oven to 425°F (220°C).

On a lightly floured surface, roll out the chilled pie dough into a circle about 12 inches in diameter and 1/8 inch thick.

Carefully transfer the rolled-out dough to the pie dish, pressing it gently into the bottom and sides. Trim any excess dough, leaving about a 1-inch overhang.

In a large mixing bowl, whisk together the pure pumpkin puree, packed light brown sugar, eggs, evaporated milk, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt until smooth and well combined.

Pour the prepared pumpkin filling into the pie crust, smoothing the top with a spatula.

If desired, cover the edges of the pie crust with aluminum foil to prevent them from over-browning during baking.

Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 15 minutes.

Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the filling is set and the crust is golden brown.

Remove the pie from the oven and let it cool completely on a wire rack before serving.