In a large mixing bowl, whisk together flour, sugar, and salt.

Add the butter and use a pastry blender to cut it into the flour mixture until it's evenly distributed, and you have larger pea-sized clumps throughout.

Drizzle in ice water, one tablespoon at a time, and toss the mixture with a rubber spatula after each addition. Continue until the mixture comes together in larger clumps and can hold its shape when pressed together.

Form the dough into a ball, then pat and press it into a 6-inch disk. Wrap it in plastic wrap and chill it in the refrigerator for 1-2 hours.

Roll out the chilled dough on a well-floured surface to create a 13-inch round. Transfer it to a 9-inch, 2-inch deep pie plate. Fold about 1/4 inch of the outer edge underneath to create a small flute design.

Chill the pie crust in the refrigerator for 30 minutes. In the meantime, preheat your oven to 425 degrees Fahrenheit.

Place a sheet of heavy-duty foil or crinkled, then flattened-out parchment paper over the crust. Fill the crust with dry beans or pie weights. Bake for 10 minutes.

Remove the beans and foil, and continue to bake for an additional 5-8 minutes, or until the crust appears slightly dry.

After removing it from the oven, immediately brush the crust all over with a thin layer of egg white. Set it aside and reduce the oven temperature to 350 degrees Fahrenheit.

In a mixing bowl, whisk together brown sugar, granulated sugar, cornstarch, salt, cinnamon, ginger, nutmeg, and cloves while breaking up any clumps of brown sugar with your fingertips.

Add the eggs and egg yolks, and whisk until well blended. Mix in the pumpkin and vanilla.

Next, whisk in the heavy cream, milk, and sour cream until fully combined.

Pour the filling into the prepared pie crust.

Tent the edges of the crust loosely with a ring made of foil, leaving room for the pie filling to expand slightly.

Bake in a preheated 350-degree Fahrenheit oven for 55 to 70 minutes, or until the edges are nearly set but the center still jiggles slightly.

Allow the pie to cool on a wire rack for at least 2 hours before serving. For a chilled pie, refrigerate for an additional 3 hours after it reaches room temperature.

Store the pie in the refrigerator and serve it with sweetened whipped cream when ready. Enjoy!