• Before you begin: Preheat your oven to 375º F with a rack in the lowest position. Use pure pumpkin puree, not pumpkin pie filling. Your butter should be cold and grated.

Pumpkin Pie Filling

• Whisk the eggs and heavy cream together.
• Add the pumpkin puree and whisk until smooth.
• Add the cinnamon, nutmeg, ginger, cloves, salt, and brown sugar, and whisk until fully combined. Set aside while you prepare the dough.

Mealy Pie Dough

• Combine together the flour and salt in the bowl of your stand mixer with the paddle attachment.
• Add in your cold butter and mix on low until the mixture resembles a coarse mealy sand.
• Add the egg and ice water, mixing just until the dough comes together and sticks. Don't overwork it.
• Flatten the dough into a disc, wrap it in plastic, and refrigerate for 20 minutes, up to overnight.
• Let the dough warm at room temperature for about 20 minutes before rolling so it's pliable.
• Roll the dough to ¼ inch thick and place it in a 9 inch pie pan.
• Trim the edges, leaving ¼ inch of excess dough to allow for shrinking.
• Pinch or fork the edges into a decorative border.
• Dock the bottom of the crust with a fork to help prevent big air bubbles, then freeze the shaped crust for 20 minutes before filling. This is what keeps the crust from shrinking away from the pan as it bakes.
• Place the crust on a sheet pan, fill it with the pumpkin filling, and brush the edges with egg wash.

  Optional: to avoid carrying a full pie across the kitchen, fill it about halfway at the counter instead and finish filling the rest of the way once it's already on the oven rack.
• Bake at 375º F on the lowest oven rack until the edges are set and the crust pulls away slightly from the pan, about 45 minutes. The center should still jiggle slightly, and a thermometer inserted in the center should read about 170º F. It carries over to about 175º F fully cooked as it cools, so don't wait for the higher number in the oven.
• If the crust is browning too quickly, tent it loosely with foil, making sure the foil doesn't touch the filling.
• Cool the pie completely, about 1 hour, before topping with whipped cream and slicing.

Egg Wash

• Whisk together one egg and 1 Tablespoon water then brush onto the crust to promote a golden brown and shiny crust