Step 1

Preheat oven to 425° F. To make pie crust, add flour, cinnamon, ginger, sugar, salt and cloves to bowl of a food processor fitted with dough blade. Pulse to combine.

Step 2

Cut cold butter into cubes and add to food processor. Pulse until mixture has pea-sized clumps of butter throughout.

Step 3

Pour 4 tablespoons cold water over mixture and pulse until dough begins to come together. Be careful not to overmix at this point. Dump dough onto a clean, floured work surface.

Step 4

Gather mixture into a ball. Drizzle with more cold water if needed, being careful to add just enough water to make a shaggy dough. Pat into a disc and roll into a 12-inch circle. Transfer dough to a 9-inch pie plate.

Step 5

To make the filling, whisk together the sugar, cinnamon, salt, ginger and cloves in a small bowl.

Step 6

In a large bowl, whisk together the eggs and pumpkin. Stir in the sugar spice mixture. Gradually stir in the evaporated milk until fully combined.

Step 7

Pour filling into prepared pie crust. Bake at 425° F for 15 minutes.

Step 8

Reduce heat to 375° F and continue baking for 45 minutes or until a knife inserted in the center comes out clean. Cool for 2 hours before serving.