To make the crust

Combine the dry ingredients. Whisk together the flour, sugar, and salt.

Cut in the butter. Cut the butter into the flour mixture until it is the size of peas.

Add the wet ingredients. Add the water, 1 tablespoon at a time, mixing after each addition. Only add enough water for the dough to just come together.

Chill. Pull the dough into a ball, handling it as little as possible. Wrap the dough in plastic wrap and chill for 1 hour or overnight.

Prep. Grease a 9-inch pie pan with butter and preheat the oven to 400°F.

Roll. Remove the dough from the plastic wrap and place it on a floured surface. Roll it out into a circle ~12 inches in diameter. Place the dough in a 9-inch pie pan. Press it into the bottom and up the sides, crimping it at the rim of the pie dish.

Chill. Chill for 20 minutes.

Blind Bake. Place a sheet of parchment paper over the crust and fill it with dry rice or pie weights. Bake in the preheated oven for 15 minutes. Remove the pie weights and the parchment paper and set aside while you make the filling.

To make the filling

Make the filling. In a large mixing bowl, whisk the brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt together. Whisk in the eggs until smooth. Whisk in the pumpkin puree until smooth. Finally, add the evaporated milk in 3 parts, whisking until smooth after each addition.

Bake. Pour the filling into the prepared pie crust and bake at 400°F for 15 minutes. Reduce the heat to 350°F and bake for an additional 40 minutes or until the filling has puffed up and the center jiggles just a little bit.

Cool. Allow the pie to cool completely before slicing and serving.