CRUST

1. In a bowl, mix the flour mix, sugar, and salt.
2. Add the cubed cold butter and work it into the flour with a pastry cutter or your fingers until it resembles coarse crumbs.
3. Add ice water, 1 tablespoon at a time, mixing gently until the dough just comes together.
4. Roll out the dough between two pieces of parchment paper to fit a 23 cm pie pan.
5. Carefully transfer the crust to the pie pan, trim the edges, and chill for at least 30 minutes in the fridge.

FILLING

1. In a large bowl, combine pumpkin puree, cream, brown sugar, granulated sugar, salt, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Mix well.
2. Beat the eggs in a separate bowl, then add them to the pumpkin mixture. Stir until smooth.
3. Preheat the oven to 180°C.
4. Pour the filling into the chilled crust.
5. Bake for 50-60 minutes, or until the filling is set but slightly jiggly in the center.
6. Cool to room temperature, then refrigerate for at least 2 hours before serving.