Step 1: Make the Pie Crust : In a bowl, combine flour, sugar, and salt. Cut in the chilled butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes. On a lightly floured surface, roll out the dough into a 12-inch circle. Fit it into a 9-inch pie dish, trim excess, and crimp edges. Chill the prepared crust in the fridge while you make the filling. (For extra crispness, you can blind bake the crust for 10 minutes at 375°F with pie weights.)

Step 2: Make the Pumpkin Filling : In a large bowl, whisk together pumpkin purée, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Add eggs one at a time, whisking until smooth. Gradually whisk in evaporated milk (or cream) until the mixture is well combined and silky.

Step 3: Assemble the Pie : Preheat oven to 425°F (220°C). Pour the pumpkin filling into the prepared crust. Place the pie dish on a baking sheet for easier handling.

Step 4: Bake the Pie : Bake at 425°F for 15 minutes. Reduce oven temperature to 350°F (175°C) and continue baking for 40–45 minutes, or until the edges are set and the center still has a slight jiggle. If the crust browns too quickly, cover the edges with foil. Remove from oven and let cool completely on a wire rack for at least 2 hours. This allows the filling to fully set.

Step 5: Make the Whipped Cream : In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla using an electric mixer until soft peaks form. Chill until ready to serve.

Step 6: Serve : Slice the cooled pumpkin pie and top each slice generously with whipped cream. A sprinkle of cinnamon or nutmeg on top adds a beautiful finishing touch.