In a mixing bowl, combine flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges, then prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Pre-bake for 10 minutes, then remove the weights and bake for another 5 minutes. Set aside.

In a large bowl, whisk together pumpkin puree, brown sugar, eggs, evaporated milk, vanilla extract, and spices until smooth. Pour the filling into the pre-baked pie crust, spreading evenly.

Reduce the oven temperature to 350°F (175°C) and bake for 45-50 minutes, or until the center is set but slightly jiggly. Let the pie cool completely for at least 2 hours before slicing.