Preheat the oven to 400°F.

To make the crust, combine the flour and salt in a bowl. Cut in the cold butter until the mixture looks crumbly and uneven. Add the cold water one tablespoon at a time, mixing gently, just until the dough comes together. If the dough feels dry, add a small amount of additional water and stop mixing.

Form the dough into a ball. Lightly flour a work surface and roll the dough out to about 1/8-inch thickness. Place a 9-inch pie pan upside down on the dough and cut a circle about 1½ inches larger than the pan.

Carefully roll the dough around a rolling pin and transfer it to the pie pan. Gently press it into the corners, trim excess dough if needed, and crimp the edges as desired.

For the filling, combine the pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt in a bowl. Mix until smooth, then pour the filling into the prepared crust.

Bake until a knife inserted about 1 inch from the edge comes out clean, about 40–60 minutes. If the crust edges begin to brown too quickly, loosely cover them with foil and continue baking.

Remove from the oven and allow the pie to cool to room temperature before slicing.