Step 1: Prepare the Pie Crust : In a bowl, mix flour and salt. Cut in chilled butter until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes. Roll out dough and fit into a 9-inch pie pan. Trim and crimp edges.

Step 2: Prepare the Pumpkin Filling : In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt. Add eggs, one at a time, mixing well after each addition. Gradually stir in evaporated milk until smooth.

Step 3: Assemble and Bake : Preheat oven to 425°F (220°C). Pour pumpkin filling into prepared pie crust. Bake at 425°F for 15 minutes. Reduce heat to 350°F (175°C) and bake for 35–45 minutes, until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours.

Step 4: Prepare Whipped Cream : In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until soft peaks form.

Step 5: Serve : Top each slice of pumpkin pie with a dollop of fresh whipped cream. Optionally, sprinkle with a pinch of cinnamon or nutmeg for extra garnish.