In a large bowl whisk together the flour, sugar and salt.

With the pastry cutter work the butter and flour mixture together until it looks like small pebbles.

Add the water little by little and mix with your hands until the dough comes together.

Divide the dough into two equal balls and press flat onto plastic wrap.

Chill the dough for at least an hour.

Lightly flour your working surface and roll out your dough, turn it a few inches after a few rolls to achieve a round shape.

If it starts to stick add a little extra flour. It should be a little larger than your pie plate.

Roll the dough around your rolling pin to easily place the dough into the pan.

Using a pairing knife or kitchen shears to trim the dough to a one inch over hang.

Fold the dough under and seal to for an edge.

Using your finger tips and knuckles crimp the edges.

Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.

Beat eggs in large bowl.

Stir in pumpkin and sugar-spice mixture.

Gradually stir in evaporated milk.

Spray the pie pan with nonstick cooking spray. Put the pie crust into the pie dish. Then pour pumpkin pie mixture into pie shell.

Bake at 425 degrees for 15 minutes.

Reduce temperature to 350 degrees. Bake for 40 to 50 minutes or until knife inserted near center comes out clean.

Cool on wire rack for 2 hours. Serve immediately or refrigerate.