In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and cut it in using a pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Drizzle in 4 tablespoons of ice water and mix gently with a fork until the dough begins to come together. Add more ice water, 1 teaspoon at a time, if needed. Do not overwork.

Form the dough into a 1-inch thick disk, wrap tightly in plastic, and refrigerate for at least 1 hour.

Roll the chilled dough into a 12-inch circle and fit it into a 9-inch pie plate. Trim and crimp the edges. Chill for 30 minutes.

Preheat oven to 400°F (200°C). Line the chilled crust with parchment paper, fill with pie weights, and blind bake for 15 minutes. Remove weights and parchment, then bake for 5-7 minutes more until lightly golden. Cool completely.

Reduce oven temperature to 375°F (190°C).

In a saucepan, combine pumpkin purée, both sugars, salt, and all spices. Cook over medium heat, stirring, for 5-7 minutes until hot.

In a large bowl, whisk the eggs. Slowly whisk the hot pumpkin mixture into the eggs to temper them.

Whisk in the heavy cream and evaporated milk until the filling is perfectly smooth.

Pour the warm filling into the cooled crust. Bake for 45-55 minutes, or until the edges are set and the center has a slight wobble.

Let the pie cool completely on a wire rack for at least 3 hours before slicing and serving. This allows the custard to set fully.