Preparation Steps

• Make the pie crust: In a food processor, combine flour, salt, and sugar. Add cold cubed butter and pulse until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, pulsing until dough just comes together. Divide into two balls, wrap in plastic, and refrigerate for at least 1 hour.
• Preheat oven to 375°F (190°C). Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer to pie dish, trim edges, and crimp as desired. Set aside.
• In a large bowl, whisk together pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, salt, and 2 eggs until smooth. Stir in evaporated milk until well combined.
• Pour filling into prepared pie crust. Roll out second dough disk and place over filling. Trim and seal edges, then cut steam vents. Brush top with beaten egg for golden finish.
• Bake for 15 minutes, then reduce oven temperature to 350°F (175°C). Continue baking for 40–50 minutes, or until center is set and crust is golden brown.
• Cool completely on a wire rack before serving. Serve with whipped cream if desired.