Mix sugars, salt, cinnamon, pumpkin spice, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin puree. Stir in evaporated milk. Whisk all together until well incorporated.
Preheat oven to 425 F degrees.
For the pastry, you need to whisk the flour, salt and sugar together in a large bowl. Using a grater, grate the frozen butter into the flour and toss with your fingers. Add the ice water and mix with your fingers until the dough comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.