Making the pie crust

1. Place the dry ingredients in a large container, the flour, powdered sugar and salt.
2. Add the cold butter cut into pieces and rub with your hands until you get a sandy texture.
3. Add the cold water and gather the dough to form a ball.
4. Cover with cling film and place in the fridge for at least 30 minutes.
5. Grease a 9 inch / 23 cm diameter pie dish with butter.
6. Take the dough out of the fridge and roll it out with a rolling pin on a floured work surface or between 2 sheets of baking paper to a thickness of about 3 mm.
7. Cover the pie dish with the dough and form a wavy border.
8. Place in the freezer for at least 30 minutes to 1 hour.

Pumpkin Filling

1. Preheat oven to 350°F / 175°C.
2. Mix together all dry ingredients, cornstarch, spices, cinnamon, ginger, nutmeg, cloves, salt and set aside.
3. In a large bowl, place the eggs with the brown sugar and powdered sugar and beat with a hand whisk for 1-2 minutes.
4. Add the pumpkin puree and heavy cream and mix again until smooth and liquid.
5. Add the dry ingredients and mix.
6. Pour the mixture into the pie dish containing the frozen crust.
7. Apply a layer of gold to the edges of the pastry with a pastry brush and a beaten egg.
8. Bake the tart for 1 hour until the cream is firmer.
9. Let the tart cool completely and then place in the refrigerator for at least 2 hours before serving with a little whipped cream.