In a medium bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually. Form dough disc, wrap in plastic, and refrigerate 30 minutes.

Preheat oven to 350°F (175°C). Roll dough into a 12-inch circle. Transfer to 9-inch pie pan, trim edges, prick bottom with fork. Bake 15 minutes.

Whisk pumpkin puree, sweetened condensed milk, brown sugar, eggs, cinnamon, nutmeg, ginger, and vanilla until smooth.

Pour pumpkin mixture into baked crust. Drizzle caramel sauce over filling and swirl gently.

Bake 45–50 minutes until set but slightly jiggly. Cool 1 hour at room temperature, then refrigerate 2 hours.

Slice and serve chilled or at room temperature with optional whipped cream or extra caramel drizzle.