Preheat the oven to 425°F (220°C).

To make the pie crust, in a mixing bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs.

Stir in ice water, one tablespoon at a time, until the mixture forms a ball. Wrap in plastic wrap and refrigerate for 4 hours or overnight.

On a floured surface, roll out the dough to fit your pie dish. Place the crust in the pie dish, trimming any excess dough.

In a large mixing bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract. Mix thoroughly.

Add the eggs one at a time, mixing well after each addition. Gradually stir in the evaporated milk until smooth and well combined.

Pour the filling into the prepared pie crust.

Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for an additional 35 minutes, or until the filling is set and a knife inserted into the center comes out clean.

Remove from the oven and let cool for at least 2 hours before serving to allow the filling to set.

Serve the pie with whipped cream for an extra treat.