Pulse flour, 1 tbsp sugar, and 1/2 tsp salt in a food processor. Add cold butter and pulse to coarse crumbs. With motor running, add 4 tbsp ice water; add more until dough clumps. Press into a disc, wrap, and chill 30 minutes.

Preheat oven to 425°F (220°C). Roll dough between parchment to a 12-inch circle, fit into a 9-inch pie pan, crimp edges, and prick bottom. Line with parchment and weights, bake 15 minutes, remove weights, bake 5 minutes more.

In a saucepan over medium heat, whisk pumpkin, brown sugar, cinnamon, ginger, cloves, and salt until steaming, about 5 minutes. Remove from heat, stir in evaporated milk and vanilla. Whisk eggs in a small bowl, then slowly whisk into warm mixture.

Place crust on a baking sheet, pour in filling. Lower oven to 350°F (175°C) and bake 40 to 50 minutes, until edges are set and center jiggles slightly. Cool on a rack at least 2 hours.

Cool completely, then slice and serve. Refrigerate any leftovers.