In a small bowl, add salt to the water. Stir to dissolve. Place in the refrigerator until ready to use.

Put flour in the bowl of a food processor. Cut butter into 1-inch pieces. Scatter over the flour. Pulse briefly until the mixture forms large crumbs, some pieces of the butter are pea-sized.

Add the water mixture and pulse for several seconds until the dough begins to form a ball but is not totally smooth. You should still be able to see some butter chunks.

On a lightly floured surface, divide the dough into 2 balls. Shape them into disks about 1-inch thick. Wrap each disk in plastic wrap and chill in the refrigerator for at least 2 hours.

Once chilled, roll out the dough, one disk at a time, to about ⅛ inch thickness. Rotate the dough every few strokes. Cut out the dough to be 1-2 inches larger than the pan. Carefully transfer dough to the pie dishes. Trim excess dough around the sides, leaving a ½ inch overhang. If desired, use two hands to press the crust into a fluted pattern. Use one disk of dough to make two Mickey shaped crusts. Repeat with second disk of dough.

Place prepared pie pans in the refrigerator until ready to bake.

Preheat oven to 425 F. Remove prepared pie shells from the refrigerator.

In a small bowl, mix together sugar, salt, cinnamon, ginger, and cloves. Set aside.

In a large bowl, beat eggs until frothy. Stir in pumpkin puree and spice mixture.

Gradually stir in evaporated milk and mix until combined.

Pour filling into prepared pans.

Bake at 425 F for 15 minutes. Reduce to 350 F and bake for 40-50 minutes or until a knife inserted in the center comes out clean. Check the Mickey shaped pies as they might finish before the round pie.

Cool in the pan on a wire rack for two hours. Once cool, serve or place in the refrigerator.