If making your own crust, combine flour, salt, and cold butter in a food processor until it resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Roll it into a ball, wrap it in plastic, and chill for 30 minutes.

Once chilled, roll out the crust on a floured surface. Transfer it to a pie dish, trim the edges, and flute them for a beautiful finish. Pre-bake the crust at 375°F for 10 minutes to avoid a soggy base.

Combine pumpkin puree, sugars, cinnamon, nutmeg, cloves, and salt in a bowl. Mix until smooth. Add the eggs and whisk until fully incorporated. Gradually stir in the evaporated milk. The mixture should be creamy and lump-free.

Pour the pumpkin filling into your prepared crust. Spread it evenly using a spatula.

Preheat your oven to 425°F. Bake the pie for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 40 minutes. The filling should be set around the edges but slightly jiggly in the center.

Place the pie on a cooling rack for at least 2 hours before slicing. This resting period allows the filling to set completely. Serve with your favorite garnishes for that chef-like presentation!