Whisk together flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Form into a disk, wrap, and chill for at least 30 minutes.

Roll out dough to a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp edges. Prick bottom with a fork.

Bake in a preheated oven at 375°F (190°C) for 15 minutes, or until lightly golden.

In a saucepan, combine pecans, sugar, heavy cream, and butter. Bring to a boil, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until thickened and light golden brown. Remove from heat and cool slightly.

Whisk together pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.

Pour pumpkin filling into the pre-baked pie crust. Spoon cooled praline topping evenly over the filling.

Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a knife inserted near the center comes out clean. Cover edges with foil if crust browns too quickly.

Let cool completely on a wire rack before serving.