Step 1

Add the flour, salt and cold butter pieces to a food processor and pulse the ingredients 8-10 times, until the butter is the size of small peas.

Step 2

Add the ice water, 1 Tablespoon at a time, pulsing 3-5 times after each addition, until the mixture can be pressed together with your fingers. (The mixture will be crumbly).

Step 3

Turn the dough mixture out onto a tea towel. Pull the ends of the towel up and twist to wrap the dough in the towel and form it into a disc.

Step 4

Remove the disc from the towel and wrap tightly in plastic wrap. Chill the dough in the refrigerator for 30 minutes, while you make the filling.

Step 5

Preheat the oven to 400˚F and grease a 9.5 inch pie plate with butter or baking spray.

Step 6

Combine the pumpkin puree, evaporated milk and eggs in a large mixing bowl and whisk to combine.

Step 7

In a separate bowl, mix together the brown sugar, white sugar, salt, cinnamon, ginger, nutmeg, allspice and cloves.

Step 8

Add the dry ingredients to the wet ingredients and whisk everything together until no lumps remain. Chill the filling in the refrigerator for 30 minutes while you roll out the crust.

Step 9

After the dough is chilled, roll it out on a floured surface until it is approximately 1/4 inch thick.

Step 10

Carefully lay dough onto the prepared pie plate and gently press it down so it lays flat against the sides and bottom.

Step 11

Use your index finger and thumbs to gently crimp the pie dough all the way around the edges.

Step 12

Pour the chilled filling in the crust and bake in the preheated oven for 15 minutes until the crust is lightly browned. Cover the crust with foil or pie shield and bake an additional 35-45 minutes until a knife comes out clean when inserted into the middle.

Step 13

Let the pie cool for 1 hour at room temperature, then chill completely in the refrigerator. For the best results, refrigerate overnight.