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1
Preheat the oven to 350.
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2
On a floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick.
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3
Fit the dough into a 10-inch glass pie plate and trim the overhang to 3/4 inch.
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4
Fold the dough under itself and crimp decoratively.
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5
Refrigerate the pie shell for 10 minutes.
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6
Line the pie shell with foil and fill with pie weights or dried beans.
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7
Bake in the center of the oven until nearly set, about 25 minutes.
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8
Remove the foil and weights and bake until the crust is pale golden, about 10 minutes longer.
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9
Let cool slightly.
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10
In a medium bowl, whisk the egg yolks with 1/2 cup of the sugar, the cornstarch, cinnamon, cloves and salt until smooth.
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11
Whisk in the pumpkin puree then whisk in the cream.
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12
Using a handheld electric mixer, beat the egg whites at medium-high speed until soft peaks form.
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13
Gradually add the remaining 1/4 cup of sugar and beat until the whites are glossy, about 1 minute longer.
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14
Fold the beaten whites into the filling.
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15
Working near the oven, pour the filling into the crust.
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16
Bake the pie for about 45 minutes, until the custard is set and the top is cracked; cover the edge of the crust with strips of foil if it browns too quickly.
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17
Cool the pie on a wire rack completely before serving.
