Whisk together flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Form into a disc, wrap, and chill for at least 30 minutes.

Roll out dough to a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp edges. Prick bottom with a fork. Line with parchment paper and fill with pie weights or dried beans.

Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment paper; bake for another 5-7 minutes, or until lightly golden. Cool completely.

In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.

In a saucepan, combine sugar and heavy cream. Bring to a simmer, stirring constantly, until sugar dissolves. Continue to simmer, without stirring, until light amber and reaches soft-ball stage (235-240°F).

Remove from heat and stir in pecans. Immediately pour over cooled pie crust; spread evenly.

Pour pumpkin filling into the prepared crust. Bake at 350°F (175°C) for 50-60 minutes, or until a knife inserted near the center comes out clean.

Let cool completely on a wire rack before serving.