For the crust, combine the flour, gum (if using) and salt in a food processor. Pulse to combine. Add the butter and pulse until pieces are pea-sized. (You can also use a pastry blender for this if you don't have a food processor.) Add the egg and pulse until dough forms a ball. If dough is too dry, add some cold water, a tablespoon at a time, until dough comes together. Press into a 9" pie pan, crimp the edges and chill.

For the filling, beat the eggs until frothy. Beat in sugar, cinnamon, ginger, cloves and salt. Add the pumpkin and milk. Mix until smooth. Pour into prepared pie crust.

Bake at 450 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake for 50 to 60 minutes, or until middle is set.

Cool completely and chill. Serve with whipped cream and a sprinkle of nutmeg if desired.