Start by preparing the crust. In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well.

Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.

Sprinkle ice water, one tablespoon at a time, over the flour-butter mixture. Gently toss the mixture with a fork until it starts to come together.

Gather the dough into a ball, being careful not to overwork it. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it gently into the bottom and sides.

In a large saucepan, steam the cubed butternut squash until tender. Drain any excess liquid and let it cool slightly.

In a blender or food processor, combine the cooked butternut squash, evaporated milk, light brown sugar, eggs, ground cinnamon, ground ginger, ground nutmeg, salt, and vanilla extract. Blend until smooth and creamy.

Pour the butternut squash filling into the prepared pie crust. Smooth the top with a spatula.

Bake the pie in the preheated oven for 40-45 minutes or until the filling is set and the crust is golden brown.

Remove the pie from the oven and let it cool completely before serving. Serve at room temperature or chilled, topped with whipped cream if desired.