In a large bowl, whisk together the flour and salt.
Cut the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
Sprinkle 3 tablespoons of ice water over the mixture and stir with a fork until the dough begins to come together. Add the remaining tablespoon of water if needed.
Gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
On a lightly floured surface, roll the chilled dough into a 12-inch circle about ⅛-inch thick.
Carefully place the dough into a 9-inch pie plate, gently pressing it into the bottom and sides. Trim any excess dough, leaving about a ½-inch overhang, then fold and crimp the edges.
Refrigerate the prepared crust while you make the filling.
Preheat the oven to 425°F (220°C) and position a rack in the lower third of the oven.
In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, and vanilla extract until well combined.
Stir in the cinnamon, ginger, nutmeg, cloves, and salt, mixing until all ingredients are thoroughly incorporated.
Remove the chilled pie crust from the refrigerator and pour in the pumpkin filling, spreading it evenly.
Place the pie in the preheated oven and bake at 425°F for 15 minutes.
Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes more, or until a knife inserted 1 inch from the edge comes out clean.
Remove the pie from the oven and place on a wire rack to cool completely, about 2 hours.
Serve with whipped cream, a sprinkle of cinnamon, and chopped pecans if desired.
