Line a baking sheet with
parchment paper, set aside.
In a large bowl, combine sugar, cornstarch, salt,
ginger, cinnamon, cloves , pumpkin puree, and 3 eggs. Beat well. Add béchamel
sauce and combine. Set aside.
Between two pieces
of plastic wrap, roll pate brisse into a 12-inch circle. Fit pastry into a
9-inchglass pie plate, trim dough
evenly along edge , leavingabouta 1/2 – inch overhang. Pinch to form a
decorative edge. If the dough begins to soften , chill for 15 minutes.
Make the glaze. Beat the remaining egg and combine with heavy cream. Brush glaze very lightly
on edges of pie shell. Fill pie shellwith pumpkin mixture . Transfer to prepared baking sheet.
Bake for 10
minutes. Reduce heat to 160 degrees and continue baking for 30 minutes more.
Cool on a wire rack.