Mix together the flour, sugar, and salt until combined.

Next, using the larger side box grater, grate the butter, working quickly to avoid warming the butter. If you don’t have a box grater, cube the butter into small pieces.

Mix the grated butter into the flour mixture until it is well-dispersed. You can also cube the butter and cut it into the mixture using a pastry cutter or fork until you are left with pea-sized morsels. Note that it is okay for the mixture to be chunky — this creates flakiness in the dough.

Mix in the ice water using a fork. Add ½ cup (4 fl oz/120 ml) of the water first, and then add 1 tablespoon at a time until it comes together into a ball. If the dough is too dry, add a tablespoon or so more of the water as needed.

Gently push the dough onto a floured surface and form it into a ball using your hands. Be careful not to overwork the mixture, as you want to keep the overall temperature of the dough cool. Wrap the dough with plastic wrap, then place it in the refrigerator for at least 1 hour or in the freezer for 30 min before using.

To prepare the pie shell, grease a 9 or 10-inch (23-25 cm) pie plate with butter. Then dust a work surface with flour, unwrap the dough, and dust with flour.

Roll the dough to about ⅛-inch thickness (¼ cm), dusting with more flour as necessary. You want the dough to be larger than the pie plate, as it shrinks while baking. Gently pick up the dough and place it into the pie plate.

Cut off a little of excess hanging, leaving about ½-inch (1 cm) of hanging. Fix cracks with the extra dough. I like to use the remaining pie dough to make leaf cutouts (see note below.) Gather the scraps and cover them with plastic wrap. Store in the fridge until you are ready to use.

Tuck in the excess and crimp the edges using your thumb and forefinger. You can also press a fork around the ridge of the dough to crimp the dough. Chill the pie crust until you are ready to use.

Preheat the oven to 425°F (220°C).

Combine the pumpkin purée, evaporated milk, eggs, and vanilla, and blend until smooth.

In a small bowl, mix together the brown sugar, ground cardamom, cinnamon, ground ginger, ground allspice, ground cloves, and salt until well combined.

Gently mix the sugar and spice mixture with the pumpkin mixture until smooth.

Pour the filling into the prepared pie crust and give it a couple of taps on the counter to release air bubbles.

Bake the pie at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (180°C) and continue baking for 35-40 minutes or until the center of the pie has set. (Note: It could take slightly longer, depending on your oven and the size of your pan. You want the center to be set and the edges should be slightly puffed. If you notice the edges browning too quickly while in the oven, cover the crust with aluminum foil)

This pie is delicious, warm, or cold. Cool the pie for 10-15 minutes before serving, or chill completely (this makes for cleaner cuts.) Serve the pie with the leaf cutouts, pumpkin seeds, and whipped cream or ice cream. Store leftovers covered in the refrigerator for up to a week.