In a large bowl or food processor, blend together flour, sugar, and salt until well combined. Cut in cold unsalted butter until the mixture resembles small peas. Gradually add ice-cold water, mixing until the dough just comes together. Roll out into a 12-inch circle, transfer to a pie dish, crimp the edges, and chill in the refrigerator while you prepare the filling.

Preheat your oven to 375°F (190°C). In a mixing bowl, whisk together canned pumpkin puree, eggs, brown sugar, heavy cream, and whole milk until smooth. Gradually stir in cornstarch, ground cinnamon, ground ginger, and other spices, ensuring everything is blended.

Pour the pumpkin filling into the chilled pie crust, spreading it evenly. Place the pie in the preheated oven and bake for 40-55 minutes. Check halfway through; edges should puff, and center will jiggle slightly when done. Cover crust edges with foil if they brown too quickly.

Once fully baked, remove the pie from the oven and allow it to cool on a wire rack for about 3 hours. Refrigerate for several hours or overnight for the best flavor.