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1
MAKE THE PIE CRUST In a food processor, pulse the flour with the salt and sugar.
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2
Add the cold butter and pulse until it is in pea-size pieces, about 15 seconds.
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3
In a small bowl, whisk the egg with the ice water.
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4
With the processor on, drizzle in the beaten egg and process just until moist crumbs form, about 15 second.
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5
Turn the dough out onto a clean work surface and lightly knead it two or three times.
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6
Pat the dough into a 5-inch round, wrap well in plastic and refrigerate until firm, about 1 hour.
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7
On a floured work surface, roll out the dough to a 13-inch round.
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8
Fold the round in quarters and transfer it to a 9-inch glass pie dish; unfold the dough and gently press it into the pie dish.
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9
Trim the overhanging dough to 1 inch.
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10
Fold the dough under itself to form a rim and crimp decoratively.
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11
Prick the dough all over with a fork and refrigerate for 10 minutes.
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12
Line the pie shell with parchment paper and fill with pie weights or dried beans.
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13
Bake in the center of the oven for about 25 minutes, until nearly set.
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14
Remove the parchment and weights and bake for about 10 minutes longer, until the crust is pale golden.
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15
Let cool slightly.
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16
MAKE THE FILLING In a medium bowl, whisk the eggs with the sugar, cornstarch, cinnamon, cloves and salt until smooth.
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17
Whisk in the pumpkin puree along with the cream until fully combined.
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18
Pour the filling into the crust and bake for 45 minutes, until the filling is just set.
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19
Transfer the pie to a rack and let cool completely.
