In a large mixing bowl, combine the flour, salt, and sugar.
Add the cold, cubed butter into the dry ingredients.
Use a pastry cutter or your fingertips to blend the butter into the flour mixture until it resembles coarse crumbs.
Gradually add the ice-cold water, one tablespoon at a time, and stir until the dough just comes together.
Shape the dough into a flat disc, wrap it in cling film, and place it in the refrigerator for a minimum of 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 thoroughly combined.
Roll out the chilled pastry on a lightly floured surface to fit a 9-inch (23 cm) pie dish.
Carefully transfer the pastry to the pie dish and trim any excess dough hanging over the edge.
Pour the prepared pumpkin filling into the pastry crust.
Bake in the preheated oven for approximately 45-50 minutes or until the filling is firm and the pastry is golden brown.
Take it out of the oven and let the pie cool completely on a wire rack.
Once it has 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, garnish with whipped cream and a sprinkle of ground cinnamon before serving.