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PUMPKIN PUREE: Preheat oven to 400F Using a sharp paring knife, cut several slits in pumpkin,piercing skin all the way through (this will let the steam escape).
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Place in a baking dish; pour about 1-inch water in bottom of dish.
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Bake until skin is easily pierced and inside is very soft, 1 1/4 hours to 1 1/2 hours.
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4
Cut off top of pumpkin and scoop out seeds; discard both.
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Peel, and discard skin.
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Place pumpkin in th bowl of a food processor; puree until smooth.
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Store in an airtight container in the refrigerator up to 2 days or in the freezer for up to 1 month.
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8
Preheat oven to 425F Line a baking sheet with parchment paper; set aside.
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9
In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree and 3 eggs.
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Beat well.
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Add evaporated milk, and combine.
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Set aside.
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13
Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle.
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14
Fit pastry into a 12-inch circle.
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15
Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about 1/2-inch overhang.
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Pinch to form a decorative edge.
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If the dough begins to soften, chill for 15 minutes.
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Make the glaze: Beat the remaining egg, and combine with heavy cream.
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Brush glaze very lightly on edges of pie shell.
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Fill pie shell with pumpkin mixture.
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Transfer to prepared baking sheet.
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Bake for 10 minutes.
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Reduce heat to 350F, and continue baking for 30 minutes more.
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Cool on a wire rack.
