In a bowl, whisk together flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

Gradually add ice water, mixing until the dough comes together. Form into a disc, wrap in plastic, and chill for at least 30 minutes.

Roll out the dough and place in a 9-inch pie plate. Crimp the edges.

In a large bowl, whisk together pumpkin puree, evaporated milk, sugars, spices, and salt.

Whisk in the eggs until combined.

Pour the filling into the prepared pie crust.

Bake in a preheated oven at 425°F (220°C) for 15 minutes. Then reduce the temperature to 350°F (175°C) and bake for another 40-45 minutes, or until the filling is set.

Let cool completely before serving.