1️⃣ Preheat the oven to 375°F (190°C) and position the rack in the center.

2️⃣ Make the crust: In a large bowl, whisk together the flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually stir in the ice water, 1 tablespoon at a time, until the dough just comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

3️⃣ Roll and shape: Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges.

4️⃣ Blind bake: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, remove the weights, and bake for 5 more minutes until lightly golden.

5️⃣ Prepare the filling: In a medium bowl, whisk together the pumpkin purée, brown sugar, eggs, evaporated milk, salt, and spices until smooth and creamy.

6️⃣ Bake the pie: Pour the filling into the warm crust and bake for 45–55 minutes, or until the center is mostly set but still slightly wobbly in the middle.

7️⃣ Cool and chill: Let the pie cool completely on a wire rack, then refrigerate for at least 2 hours before slicing.