In a medium-size bowl add the flour, salt and butter. With a pastry cutter, cut the butter into the flour until pea-sized pieces form. Add in water a little at a time.

On a floured surface, work the dough until it comes together. Flatten the dough into a dish and cover with plastic wrap. Chill in the refrigerator for at least an hour.

When ready to use the pie dough, preheat the oven to 425° F. Remove pie dough from the fridge and roll into a large enough circle to fill the pie plate. Fill the pie plate with the dough and shape the edges. Line the bottom of the pie crust with parchment paper then fill with ceramic baking beads, dried beans or dried rice. Bake for 15-18 minutes. Remove from oven and allow to cool just slightly. Remove the pie weights from the crust. Lower the oven temperature to 375° F.

In a large bowl mix together pumpkin purée, eggs, evaporated milk and vanilla. Whisk until well combined. Next, whisk in sugar, brown sugar, salt, pumpkin pie spice, and ground cloves. Mix until fully combined then pour into the prepared pie crust. Bake for 45-50 minutes or until the pie is set but the center is still slightly jiggly.

Allow to cool for at least an hour on a baking rack then place in the refrigerator to chill for at least 2 hours but preferably overnight.

An hour before serving, make the dark chocolate ganache by heating heavy cream in a microwavable-safe bowl until hot but not boiling. Add in the dark chocolate and mix until well combined.

Pour the ganache over the top of the pie and spread evenly. Let the pie chill in the refrigerator for another hour.

Enjoy!