In a large mixing bowl, combine all-purpose flour, sugar, and salt. Cut in cold diced butter until resembling coarse crumbs. Gradually add ice water until dough forms a ball. Wrap and refrigerate for at least 1 hour.

Preheat oven to 400°F (200°C). Roll chilled dough into a 12-inch circle and fit into a greased 9-inch pie pan. Chill again for 20 minutes, then line with parchment paper and pie weights. Bake for 15 minutes, remove weights, and bake for another 5 minutes until golden.

In a medium bowl, whisk together brown sugar, granulated sugar, ground spices, and pinch of salt. Add room temperature eggs and mix until smooth. Stir in pumpkin puree and gradually pour in evaporated milk until well combined.

Pour the filling into the baked crust. Bake at 400°F (200°C) for 15 minutes, then reduce to 350°F (175°C) and bake for another 40 minutes. The pie is done when edges are set and center jiggles slightly.

Allow the pie to cool on a wire rack to set properly. Serve at room temperature or chilled, optionally topped with whipped cream.