• In a food processor, pulse the flour blend, sugar, and salt until blended. Add the butter and pulse until crumbly. Whisk the egg yolk and water together in a small bowl and add to the food processor. Pulse just until the mixture starts to come together and form a dough. Remove from the processor and form into a disk. Wrap in plastic and chill for 30 minutes.
• Generously flour a large piece of parchment paper with the flour blend. Roll the disk out into a 12” circle, about 1/8” thick, sprinkling flour as needed to prevent the rolling pin from sticking. Use the parchment paper to help transfer to a 9” pie plate. Lightly press the dough into the plate. Fold the edges of the dough underneath and flute the edges with your fingers.
• Preheat oven to 450 degrees F.
• In a large bowl, lightly beat the eggs. Stir in the sugar, cinnamon, ginger, cloves, and salt. Add the pumpkin puree and milk and blend well.
• Pour into the prepared pie crust.
• Bake for 10 minutes, then reduce heat to 350 degrees F. Bake 50 to 60 minutes, or until edges are set and middle is still a little jiggly.

To keep the crust from separating from the filling:

• Keep the pie in the oven, but turn the oven off. Cool for about 10 minutes. Crack the oven open and let cool another 15 minutes.
• Continue to cool completely on the countertop before placing in the refrigerator. (This prevents the filling from separating from the crust.)