In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use your fingertips or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining — those chunks are what create flakiness.

Drizzle in ice water one tablespoon at a time, tossing gently with a fork after each addition, just until the dough comes together when you pinch it. It should not be sticky or wet.

Turn the dough onto a lightly floured surface and quickly shape it into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days).

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick. Carefully transfer it to a 9-inch pie dish, pressing gently into the bottom and sides. Fold and crimp the overhanging edges as desired.

Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment. Prick the bottom a few times with a fork, then bake for another 5–7 minutes until the crust is just barely golden and no longer raw-looking. Remove and let cool slightly. Reduce oven temperature to 325°F (165°C).

In a medium saucepan over medium-low heat, combine the pumpkin purée, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Cook, stirring constantly, for 3–4 minutes until the mixture is fragrant and slightly darker in color. This step deepens the flavor considerably. Remove from heat.

In a large bowl, whisk together the eggs, heavy cream, whole milk, and vanilla extract until smooth. Slowly stream in the warm pumpkin mixture, whisking constantly, until fully combined and silky. For an ultra-smooth filling, pour through a fine mesh sieve.

Pour the filling into the partially baked crust.

Bake at 325°F for 50–60 minutes, covering the crust edges with a pie shield or foil strips after the first 20 minutes to prevent over-browning.

The pie is done when the outer edges are set but the center 2–3 inches still have a gentle, Jell-O-like wobble. The filling should look matte around the edges, not shiny. An instant-read thermometer inserted in the center should read 175–180°F.

Remove from the oven and place on a wire rack. Allow to cool completely at room temperature for at least 2 hours, then refrigerate for a minimum of 2 hours (or overnight) before slicing. Serve with freshly whipped cream.

Slice the chilled pie with a sharp knife, wiping the blade clean between cuts for neat slices. Top each serving with a generous dollop of freshly whipped cream and a light dusting of cinnamon.