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1
Make the Pie Dough: In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine.
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2
Add the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visible.
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3
Meanwhile, whisk together the yolks and milk in small bowl.
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4
Add the yolk mixture to the flour mixture and mix until a dough forms.
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5
Transfer the dough to a sheet of plastic wrap, wrap well and store in the refrigerator for several hours.
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6
(The dough will keep for several days in the fridge and several weeks in the freezer.)
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7
On a lightly floured work surface, roll half of the dough into a 11 to 12-inch circle about 1/8 inch thick.
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8
Line the pan with the dough and crimp the edges.
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9
Chill the pie shell for about 30 minutes.
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10
Preheat the oven to 350 degrees F.
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11
Line the pie shell with aluminum foil and fill with dried beans.
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12
Bake the shell until golden brown, about 45 minutes.
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13
Remove the foil and beans.
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14
Meanwhile, make the Filling: Lower the oven to 325 degrees F. In a medium saucepan, mix together the pumpkin and sugar.
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15
Cook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutes.
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16
Remove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolk.
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17
Pour the filling into the pie shell and bake until set, about 45 to 55 minutes.
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18
Cool and serve
