Prepare the Pie Crust:

In a large bowl, combine the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Form it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll Out the Crust:

On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish and press it gently into the bottom and sides. Trim any excess dough, leaving about 1 inch. Fold the edges under and crimp with your fingers or a fork to create a decorative edge. Place the crust in the fridge while you prepare the filling.

Make the Pumpkin Filling:

In a large bowl, whisk together the eggs, cream, milk, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. Add the pumpkin puree and whisk until the mixture is smooth and well combined.

Assemble the Pie:

Preheat your oven to 425°F (220°C). Pour the pumpkin filling into the prepared pie crust. Smooth the top with a spatula.

Bake the Pie:

Place the pie on a baking sheet to catch any spills and bake for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 45–50 minutes, or until the center of the pie is set and a toothpick inserted into the filling comes out clean.

Cool the Pie:

Allow the pie to cool to room temperature for about 2 hours. For best results, refrigerate the pie for at least 2 hours before serving to allow the filling to fully set.

Serve:

Top the pie with whipped cream, if desired, and serve chilled or at room temperature.