Preheat your oven to 425°F (220°C). In a large mixing bowl, combine flour, butter, and salt. Mix until resembling coarse crumbs. Gradually add ice water and form the dough. Roll it out and blind bake for 10 minutes until lightly golden.

In another bowl, whisk together pumpkin puree, brown sugar, flour, cinnamon, nutmeg, and ginger. Stir in milk until smooth. Pour the filling into the pre-baked crust.

Bake in the preheated oven for 45-50 minutes until edges are golden brown and the center jiggles slightly.

Cool the pie on a wire rack for at least 1 hour to allow the filling to firm up.

Slice the pie and serve with whipped cream and pumpkin spice dust if desired.