Gather all ingredients and preheat the oven to 400°F (200°C).

Make the crust: In a bowl, mix flour and salt. Cut in butter using a pastry blender or fork until the mixture looks like coarse crumbs.

Add 3 tablespoons of water, one at a time, just until the dough holds together. Add 1 more tablespoon if needed.

Shape the dough into a ball with floured hands. Roll it out on a floured surface until about ⅛ inch thick.

Place a 9-inch pie pan upside down on the rolled dough and trim a circle that’s 1½ inches larger than the pan.

Gently roll the dough around the rolling pin and transfer it over the pie pan. Unroll and press it into the bottom.

Flute or crimp the edges neatly with your fingers.

Make the filling: In a large bowl, beat together pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt until smooth.

Pour the filling into the prepared crust.

Bake for 40–60 minutes, or until a knife inserted 1 inch from the edge comes out clean.

If the edges brown too quickly, cover them with foil.

Remove from the oven and cool to room temperature before serving.