Make the crust. Whisk the flour, salt, and sugar together in a large bowl. Add the cold butter cubes and use your fingertips to press them into the flour until the mixture looks like rough, shaggy crumbs with some pea-sized butter pieces still visible. Those butter pieces are what create flaky layers. Drizzle in ice water one tablespoon at a time, mixing lightly with a fork after each addition, until the dough just comes together when you press a handful. It should not feel wet or sticky.

Turn the dough out onto a lightly floured surface, press it into a flat disk, and wrap it in plastic wrap. Refrigerate for at least 30 minutes or up to 2 days. Cold dough is easier to roll and holds its shape in the oven.

Preheat your oven to 400 degrees F. On a lightly floured surface, roll the chilled dough out into a circle about 12 inches across and roughly 1/8 inch thick. Gently drape it into a 9-inch pie plate, pressing it into the bottom and sides without stretching. Trim the overhang to about 1 inch, fold it under itself along the rim, and crimp the edge with your fingers or a fork. Prick the bottom all over with a fork, about 12 to 15 times.

Line the crust with a sheet of parchment paper and fill it with pie weights or dried beans. Blind bake for 15 minutes. This pre-cooks the crust so it will not be raw and soggy under the wet filling. Remove the parchment and weights, then bake for another 5 minutes until the bottom looks dry and just barely golden. Set aside while you make the filling. Lower the oven temperature to 325 degrees F.

Make the filling. Whisk together the pumpkin puree, brown sugar, eggs, heavy cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla in a large bowl until smooth and fully combined. Do not over-whisk or you will beat in too much air, which causes the top to crack.

Pour the filling into the pre-baked crust. Bake at 325 degrees F for 50 to 55 minutes. The filling is done when the outer 2 inches are set and the very center still has a slight jiggle, like gelatin. It will firm up fully as it cools, so do not wait for the center to look completely solid or the pie will be overbaked.

Transfer the pie to a wire rack and let it cool completely at room temperature, at least 2 hours. Then refrigerate it uncovered for another hour before slicing for clean, neat pieces. Serve with whipped cream if you like.