In a mixing bowl, whisk together all-purpose flour, kosher salt, and sugar. Cut in the cold unsalted butter until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Roll out the dough and fit it into a pie plate, then freeze for 30 minutes.

Preheat your oven to 425°F (220°C). Prick the chilled crust with a fork, cover it with parchment paper, and add pie weights. Bake for 20 minutes, then remove the weights and parchment and bake for an additional 3 minutes until lightly golden. Let the crust cool completely.

In a saucepan over medium-low heat, melt the unsalted butter until it bubbles and turns golden brown. Stir in the dark brown sugar and water, boil until the sugar dissolves. Remove from heat and slowly stir in the heavy cream. Set aside to cool.

In a bowl, whisk together eggs and kosher salt until blended. In a food processor, combine pumpkin puree with spices and molasses. Blend until smooth, add the cooled caramel mixture, egg mixture, and evaporated milk. Blend until silky and strain to eliminate lumps.

Pour the filling into the pre-baked crust and bake at 350°F (175°C) for 45-55 minutes, rotating halfway through. The pie is ready when the edges puff slightly; let it cool completely for 2-3 hours before serving.