Prepare the crust
Roll out the pâte brisée (pie dough) on a lightly floured surface. Fit it into a 9-inch pie pan, trim excess dough, and crimp the edges. Chill for 30 minutes.

Preheat oven
Set the oven to 375°F (190°C). Place a baking sheet on the middle rack to preheat.

Mix dry ingredients
In a medium bowl, whisk together brown sugar, cornstarch, salt, ginger, cinnamon, and cloves until evenly combined.

Add pumpkin and eggs
Stir in the pumpkin purée, then whisk in the 3 lightly beaten eggs until smooth.

Incorporate milk
Gradually whisk in evaporated milk until the filling is creamy and lump-free.

Fill the crust
Pour the pumpkin filling into the prepared crust.

Add glaze
Beat 1 egg with 1 tablespoon heavy cream. Brush mixture lightly over exposed crust edges.

Bake the pie
Bake on the preheated baking sheet for 38–40 minutes, or until the filling is just set but slightly wobbly in the center.

Cool completely
Allow pie to cool on a wire rack for at least 2 hours before slicing, serving, or freezing.

To freeze

• Wrap the cooled pie in 2 layers of plastic wrap, then cover with aluminum foil.

• Label with the date and freeze flat for up to 2 months.

To thaw

• Transfer the frozen pie to the refrigerator. Thaw overnight (8–12 hours).

• Reheat in a 300°F oven for 10–15 minutes to refresh the crust before serving.