Start by putting all your crust ingredients in the freezer for 10 minutes. You want everything to be super cold.

Combine the flour, the sugar and the salt in a large bowl. Spread the butter cubes over surface and, using your fingers (or a pastry cutter), work the butter into the dry ingredients until the mixture resembles coarse sand.

Sprinkle the cold water and work the dough just until it comes together into a ball. Form the ball into a disk, wrap in plastic and refrigerate for at least 2 hours before using.

Roll out the chilled pie crust. Carefully place the dough into a 9-inch deep dish pie. Tuck it in, making sure the surface is smooth. Then, trim the extra overhang of crust and use to patch any mistakes! (No shame in that!) Crimp the edge with your fingers, prick the dough all over with a fork, and bring the pie shell to the fridge for another 10 minutes before using.

Pre heat oven to 425 degrees.

In a small bowl, mix the sugar, cinnamon, salt, ginger and cloves. Reserve,

In a large bowl, add the eggs and beat until smooth. Whisk in the pumpkin puree and the sugar/spice mixture. Slowly add the evaporated milk, vigorously whisk until everything is combined.

Pour pumpkin pie filling into pie shell.

Bake the pie in preheated oven for 15 minutes. Then, lower the temperature to 350F and bake for 40 to 50 minutes or until the center is almost set. If you think the edges of the crust are browning too quickly, cover with aluminum foil or piecrust shield after about 20 minutes.

Cool on wire rack for 2 hours. Serve immediately or refrigerate for up to 3 days.

With a hand mixer, beat the ingredients until stiff peak forms. Serve over your pumpkin pie!