In a medium bowl, combine the flour and salt for the crust. Add the chilled butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie pan with butter or nonstick spray.

On a lightly floured surface, roll out the dough into a circle slightly larger than your pie pan. Carefully transfer it to the prepared pan, pressing it gently into the edges. Trim excess dough and crimp the edges as desired.

Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper. Bake an additional 5–7 minutes until lightly golden. Remove from oven and allow to cool slightly.

In a large mixing bowl, combine the pumpkin puree, melted butter, honey, brown sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Mix until smooth and well combined. Slowly fold in the heavy cream, blending until creamy and uniform.

Pour the filling into the partially baked crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.

Bake at 375°F (190°C) for 45–55 minutes, or until the center is set but slightly jiggly. To prevent over-browning, cover the edges with foil during the last 15 minutes of baking if needed.

Allow the pie to cool at room temperature for at least 2 hours, or until fully set. Refrigerate for an additional hour for the best texture.

Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy the comforting blend of honey, butter, and warm spices with each bite.