Step 1: Make the Pie Crust. In a food processor, combine flour, sugar, and salt. Pulse a few times to mix. Add the cold butter cubes and pulse until the largest pieces are about the size of small peas. Gradually add ice-cold water and pulse until the dough begins to form. Shape the dough into a round disk, roll it out to a 12-inch circle, and fit it into a 9-inch pie dish. Chill the crust in the refrigerator while you prepare the filling.
Step 2: Prepare the Pumpkin Pie Filling. In a large bowl, whisk together the pumpkin puree, eggs, light brown sugar, heavy cream, and whole milk until smooth. Add the cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk everything until fully combined and the mixture is smooth.
Step 3: Assemble and Bake the Pie. Preheat your oven to 375°F (190°C). Pour the prepared filling into the chilled pie crust. Bake for 40-55 minutes, checking halfway through. If the edges of the pie crust start to brown too quickly, carefully cover them with strips of aluminum foil to prevent burning. The pie is done when the filling is set, but the center still jiggles slightly when you gently shake the pie.
Step 4: Cool and Chill. Once baked, remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours at room temperature. Afterward, refrigerate it for a minimum of a few hours or, ideally, overnight. This crucial resting time allows the flavors to meld and the filling to firm up properly.