Cut butter into small cubes and freeze until firm; measure flour into a mixing bowl.

Add cold butter to the flour, toss to coat, and break down into pea-sized pieces using a pastry cutter or your hands.

Add cold water and gently mix until a shaggy dough forms, then press into a ball and flatten into a disk; wrap in plastic and freeze for about 20 minutes.

Dust the counter and dough with flour, then roll into a circle, turning and flouring as needed; trim edges to create an even circle with a 1-inch overhang, saving scraps for decorations.

Place dough in a 9” pie pan, press into place, form edge design, and dock the bottom with a knife to vent steam; freeze until firm, about 15 minutes.

Roll out scraps into a ⅛-inch thick disk, cut into shapes, and freeze until firm.

Preheat oven to 375°F, line crust with parchment paper and pie weights, and bake for 20–30 minutes until edges are slightly golden; remove weights and bake another 10 minutes to finish the bottom; bake decorations separately for 5–10 minutes until golden; cool crust completely before filling.

Lower oven to 325°F; whisk together evaporated milk, eggs, pumpkin puree, brown sugar, and spices.

Place cooled pie crust on a tray, pour filling into the crust, and carefully place the tray on the middle oven rack; bake 50–60 minutes, until set but slightly jiggly in the center.

Refrigerate pumpkin pie uncovered overnight before decorating, or chill for at least 2 hours before serving.