Flawless Pumpkin Pie

Preheat the oven to 425°F.

In a medium bowl, mix together flour, 1/2 teaspoon salt, and cold unsalted butter using a pastry cutter or fork until the mixture resembles a coarse meal. Gradually add ice water, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes or overnight.

Roll the chilled dough out on a floured surface to fit your 9-inch pie plate. Gently transfer the dough to the pie plate and trim excess edges, then crimp to form a decorative border. Chill prepared pie crust in the refrigerator until ready for filling.

In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, 1/2 teaspoon salt, ground cinnamon, ground ginger, ground cloves, and ground nutmeg.

Pour the pumpkin filling into the prepared pie crust.

Place the pie plate on a baking sheet and cover the edges of the crust with foil or a pie shield to prevent overbrowning.

Bake at 425°F for 10 minutes. Lower the oven temperature to 350°F and continue baking for 30-40 minutes, until the filling is set with a slight jiggle in the middle.

Remove pie from the oven and let it cool completely on a wire rack before chilling in the refrigerator.

For the whipped cream, beat heavy cream, powdered sugar, and vanilla extract in a bowl using an electric mixer until soft peaks form.

When ready to serve, slice the chilled pie and top each piece with a dollop of whipped cream.