1. Make the Crust: In a large bowl, combine flour, salt, and sugar. Add cold butter cubes and cut in with a pastry cutter or fork until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until dough comes together. Form into a disk, wrap in plastic, and refrigerate at least 1 hour.

2. Preheat Oven: Preheat oven to 425°F (220°C).

3. Roll Out the Crust: On a lightly floured surface, roll dough into a 12-inch circle. Carefully place into a 9-inch pie pan. Trim and crimp edges. Chill in refrigerator while preparing filling.

4. Make the Filling: In a large bowl, whisk together pumpkin puree, sugars, cinnamon, ginger, cloves, nutmeg, and salt. Beat in eggs, then add cream and vanilla, mixing until smooth.

5. Assemble & Bake: Pour filling into prepared pie crust. Bake at 425°F (220°C) for 15 minutes. Reduce oven temperature to 350°F (175°C) and bake an additional 40–50 minutes, or until a knife inserted near the center comes out clean. If crust edges brown too quickly, cover with foil.

6. Cool & Serve: Let pie cool completely on a wire rack (about 2 hours) before slicing. Serve with whipped cream if desired.