Crust: Into a food processor, add the flour, sugar, and salt; pulse to combine. Add the sliced butter; pulse until the mixture forms pea-sized clumps. Add the ice water and pulse 10 times. The dough should be loose but hold together when squeezed. If dough is too crumbly, add more water, 1 tablespoon at a time, pulsing several times after each addition, until it reaches the proper consistency.
Lightly dust a clean work surface with flour. Turn the dough out and use your hands to quickly bring it together; then use a bench scraper to divide it in half. Shape each half into a disk, then wrap each one tightly with plastic wrap. Refrigerate for at least 2 hours or up to 2 days. (Note: You'll be using only one disk for this recipe. The other disk can be stored in the freezer, wrapped in plastic, for up to 1 month. Defrost before using.)
Remove dough disk from the refrigerator and let stand for 5 minutes. Unwrap the disk, and place on a clean work surface lightly dusted with flour. Use a rolling pin to shape the dough into a flat circle: roll, rotate the disk a quarter-turn clockwise, and roll again. Repeat until the dough is of an even thickness and 12 inches in diameter. (Dust the dough and work surface with flour as needed to prevent sticking.)
To transfer dough to the pie dish, wrap the dough around the rolling pin, then unroll it directly onto the pie dish. Gently press the dough into the dish, focusing on the walls of the dish and making sure you leave no gaps. Use kitchen scissors to trim the edges, leaving a ½-inch overhang all the way around. Fold the excess dough under so the crust is flush with the rim of the pie dish. Then use your index fingers and thumbs to crimp a decorative edge all the way around. Chill in the refrigerator for 15 minutes. Meanwhile, preheat oven to 350 F.
Blind bake, part 1: Use a fork to prick the bottom of the crust a few times to allow steam to escape as it bakes. Line the crust with parchment paper; then add pie weights, uncooked rice, or dried beans to cover the bottom and weigh down the parchment. Bake, 20–25 minutes. Meanwhile, make the filling.
Filling: In a bowl, add the brown sugar, cornstarch, salt, cinnamon, cloves, ginger, and nutmeg; whisk to combine. Add the milk, cream, and pumpkin purée. Crack eggs into a separate bowl (to catch stray shell pieces); add them to the pie mixture and whisk to combine. Set aside.
Blind bake, part 2: After 20–25 minutes, the crust should be sturdy and light brown. Remove rice and parchment paper, then place crust back in the oven to bake until firm and golden brown, an additional 5–15 minutes. Remove from oven and allow to cool, 20 minutes.
Assembly: Pour the filling into the pre-baked pie crust and bake until the center is set, a total of 50–60 minutes. Check on the pie after 30–40 minutes: if the edges of the crust are browning too quickly, cover them with aluminum foil. When the center of the pie is set, transfer to a wire rack and let cool completely. Serve with vanilla ice cream (optional).
You can make this pie ahead of time. Bake the night before, allow to cool, cover with foil, and store at room temperature until ready to serve.