In a large mixing bowl, combine the flour, salt, and sugar.

Add the cold cubed butter to the dry ingredients.

Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

Gradually add the ice-cold water, one tablespoon at a time, and mix until the dough just comes together.

Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your oven to 180°C (350°F).

In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, eggs, heavy cream, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt until well combined.

Roll out the chilled pie crust on a lightly floured surface to fit a 9-inch (23 cm) pie dish.

Carefully transfer the crust to the pie dish and trim any excess dough hanging over the edge.

Pour the prepared pumpkin filling into the pie crust.

Bake in the preheated oven for about 45-50 minutes or until the filling is set and the crust is golden brown.

Remove from the oven and let the pie cool completely on a wire rack.

Once cooled, you can refrigerate the pie for a few hours or overnight to allow the flavours to meld.

Serve the pumpkin pie chilled or at room temperature.

Optionally, top with whipped cream and a sprinkle of ground cinnamon before serving.